Günther Schubert has learned much in the last 35 years while working in the food service industry and making a living as a professional chef in fine dining rooms in Europe and North America.

In every issue of Table Talk, Günther shares his knowledge and experience about various food products, recipes, nutritional issues, tools and utensils and more.

• Issue #8 (September 2004).  Contents include:
  
  * Upcoming Events
  * Eat Your Greens
  * Frying Pans
  * Frying
  * Recycling in the Kitchen
  * The Sensible Cooking Class
  

• Issue #7 (June 2004).  Contents include:
  
  * Entertaining
  * Foraging
  * Salsa (with recipes)
  * Pavlova (with recipes)
  

• Issue #6 (March 2004).  Contents include:
  
  * Catering
  * Cooking Classes
  * Farm Raised Fish and Seafood
  * Boiling (with a recipe)
  * The Perfect Pie Crust
  * The Cutting Board
  * What's in Season
  

• Issue #5 (December 2003).  Contents include:
  
  * Apples
  * Remembering Treats from the Past
  * Heaven and Earth
  * Rule #1 - Clean hands, clean equipment, clean food!
  * Fresh from our Kitchen
  

• Issue #4 (August 2003).  Contents include:
  
  * Refrigeration Management
  * In Season
  * To Barbeque
  * Wild Mushrooms
  

• Issue #3 (June 2003).  Contents include:
  
  * Metric Confusion
  * What's In Season
  * Flaxseed - A Miracle Food
  * Couscous Salad
  * Cooking Classes
  * Catering
  * Personal Chef Service
  

• Issue #2 (March 2003).  Contents include:
  
  * Catering
  * Cooking Classes
  * Personal Chef Service
  * Recipes for Chicken Stock, Oriental Noodle and Vegetable Soup
  * For the Cook that Gardens
  * Planning a Herb Garden
  * Kitchen Tools and Equipment
  * Kinds of Knifes
  

• Premiere Issue (January 2003). Contents include:
  
  * Recipes for Vanilla Panna Cotta recipe, Berry Compote, Pressed Yogurt
  * What’s in Season
  * Feature Item: Celery Root
  * The Benefit of Chewing
  * Cooking Classes