Hello - a first post...

Before I just jumped in and started posting all over the place, I thought I would take the time to say hello to all!

I've been reading these boards for the last hour and fully enjoying it.

You see, I ran a joint with my family (Grandparents who were in the business for 45+ years). When they sold, I moved on to Marketing/PR/Advertising (to use my *formal* education).

But like all , restaurateurs I feel the tug of the industry (...draging me back in ;-). I have a feeling it's something I will have to dip back into at some point. My posting here should be a slight insight on feelings about working for corporate America.

So at any rate, I look forward to some new friendships, insights, and story telling.

Heitz

[Isa]

Welcome Heitz

Nice to have you with us. Hope you'll enjoy Chef Talk. This is really a great place with nice people.


Enjoy!



Sisi

[mudbug]

Welcome to ChefTalk and have fun!

[Nicko]

Welcome Heitz great to have you. I really feel that we have one of the best (and friendliest) culinary communities around.

If you have any questions or comments please feel free to post them in our ChefTalk Commentsforum.
Or just email me or one of the moderators.

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Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

[cape chef]

Welcome Hietz, I'm sure you will enjoy cheftalk
cc

Welcome, Heitz!!!! I am sure that you will feel at home here very soon. Go and check my "I'm New" and look at all of the warm welcomes I have received, and you will know it's true!!

Hello Heitz:
I'm a newbie here too. Wonderful culinary board and knowledgeable chefs and cooks. They moved me from Dishwasher to Prep Cook pretty fast. Ha ha. I will look forward to your recipes and other input.

Welcome, Heitz - this site is great! I don't think there is anyplace better to share info and recipes, to unwind, to vent, and to laugh your tushie off!

Welcome, Heitz - this site is great! I don't think there is anyplace better to share info and recipes, to unwind, to vent, and to find a chuckle when you need it most!

Just be careful . . . it is SO easy to double-post!

[shroomgirl]

Welcome!

[m brown]

Loved your post about your grandfathers foh manner!!

welcome and keep sharing those stories!



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bake first, ask questions later

Hey Heitz...be careful, not only of the double post thing but of "chef talk addiction". It won't take long!!! LOL! Welcome aboard...let's hear another Grandpa story!!!

Welcome Heitz,
I am fairly new here, too. I have been in other forums, but there isn't one that has nicer, more receptive, knowledgeable people than this one. Glad you can be here.
Lorraine

Well everyone, thanks for the great hello. I knew after reading the posts on these boards that ChefTalk was a great community. Something about restaurant people and their outgoing (read: crazy) personalities. Perhaps we all had a few too many pops in our day.

I'm glad to see some of you enjoyed my "Grandfather" story. I'll post some more when I get a little time. I only wish I was older when he was running his joints years ago. I hear crazy stories of locking the doors and going on three day bingers. Late night trips to NYC (and we live 8 hours away). Oh the good 'ol days of boozing without fear of being instantly thrown in the slammer!

I'm so lucky to have spent 5 years in the business with him He's my hero and a true classic. I live in a small town, and EVERYONE has a story about my Grandfather. I should try to write 'em down and write a book. It would make Kitchen Confidential seem tame, I'm sure.

I'll be gone until 12/6 (going to Killington - any recommendations?), but when I get back I'll try to post another story.

Again, thanks for the welcome!

Heitz