ChefTalk Cooking Forums - Welcome Forum

hi

Guacamoule — Thu, 19 Nov 2009 06:59:36 GMT

Hey everyone! Im 22 years old currently finishing off my culinary school program at le Cordon blue bkk.
Its good to finally join a cooking forum. Im looking forward to finding out more about this place.

thanks

1st year student hudson county community college, NJ

N4me (student) — Tue, 17 Nov 2009 03:24:44 GMT

Hey everyone, my name is Erick, i`m currently attending my first year at hudson county community college in jersey city, nj in an associates degree program for culinary arts. Not really sure what exactly it is i wanna do in the restaurant industry, i do however know i want to gain experience in as many areas of the professional cooking industry as possible. I`v been looking for work lately but realizing people won`t even look at you unless you have 2-3 years professional experience, and some places even specify about nyc experience. if anyone reads this and lives near by or attends the same school dont hesitate to msg me i`d love to make some freinds in the undustry, even if its just 2 shoot the sh*t. I`m glad i found this forum, it seems like there are a lot of experienced and very knowledgable people, i kind of feel like i hit culinary forum pay dirty. looking forward to meeting everyone :-)

Hello

Tampachef — Mon, 16 Nov 2009 21:20:20 GMT

I'm the new "Kid" on the block. Just signed up for Chef Talk. Love to cook, saved my sanity by not opening the restaurant. My culinary paint brush goes from gourmet hamburgers to nine course tasting menus with matching wines. I love to collect wines have had the expensive hobby for 30 years and have a 800+ bottle cellar.

I have been teaching "hands on" cooking classes for several years to small groups in my home.

Looking forward to sharing the collective cooking knowledge.

Shout'n Out

ChefJas — Mon, 16 Nov 2009 08:18:52 GMT

Hey!!! Just wanted to introduce myself and say hi... I Love to cook, love to be in the kitchen, hate to work (thats why I cook), hehehe... Live in the kitchen, cannot get enough..

I am single, no kids, can travel, and work where ever a kitchen may take me...

I love to cook, (oh, I already said that)..and enjoy seafood, breakfast, and exotic asian dishes from around the world... Yes I said "asian from around the world"...as it seems asian dishes has found its way into every corner of this planet..But really like to cook only authentic dishes from the Far East...I think that is where it had it's start..:smiles:

Anyway, I am happy to be here, and I love to cook.. Wish there was away we could all cook together, That would be cool...

Now stop the chatterin and get to cook'n, Yeah Baby!!!!:peace:

ChefJas

Hi!

pastrygirl1906 — Mon, 16 Nov 2009 03:29:17 GMT

Hi, My name is Morgan I am currently a student at the Florida culinary institute .( though i wont be for long if i don't find a job! XD) I want to be a pastry chef when i grow up, thought my mom says you cant do both at the same time ( grow up , and pastry). I make marshmallows that is my thing, i guess. I love them. I like to learn new things and work in kitchens with people who know what they are doing so that i can take things and ideas from them! I have 2 dogs and a boyfriend. notice which one comes first in that sentence?! lawl. my mom taught for wilton cake decorating for like 8 years and has just now stared teaching again so piping bags are second nature for me! I want to learn how to sell my products. ( marshmallows and other baked goods, usually quick breads). I am both serv safe and safe staff certified and am also known as the " SANITATION ****" I have a tattoo, and want another. UMMM if you have any questions about me or FCI feel free to ask I know a LOT of the instructors soo.

well umm LATER! <3 :peace:

Greetings All

SailChef — Mon, 16 Nov 2009 01:51:40 GMT

Just wanted to say Hi to everyone as I've just joined the site and look forward to exploring it in depth. The little that I've seen so far is very impressive. I've been in the culinary industry on and off for about 5 years and the last few years of that I've been working on yachts and other less glamorous(though equally as enjoyable) charter vessels. Feel free to say Hi!
Cheers,
Chad Pelletier