| The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics. |
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07-17-2003, 08:33 PM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,388
| |  Time to TOOT the horn...
Yep, I broke 1000 posts some time ago, but nobody seemed to notice so, I am making mention in my own way.
My little message counter is approaching 1100 posts, so I thought it was high time to reflect on those 1100 posts and this little community....
Back in October of 1999, when I had the fortune of discovering ChefTalk...
There were only 296 other members...
Of which I have had the opportunity to meet 12 in person...
Chat with 8 others on the phone...
Work with 1 on a daily basis...
Watch 3,229 new members join our family...
There were only 8 forums and 300+ posts...
Styx wasn't even named the official band of ChefTalk back then...
No such thing as "Top 25" posters, alphabetical searches or "Polls"...
There were 12 lonely 'smilies'...
No way to tell who was on the forums...
No free email...
Birthdays? Nope, you had to ask... because there wasn't a calendar, either...
Heck, there wasn't even ChefTalk gear!
So, now, as I embark on my next 1100 posts, I can only be greatful for all the wonderful folks I have had the pleasure of 'talking' to and look forward to meeting the others that have yet to 'walk through the doors.' I have benefited from so much of the wonderful input that I can't imagine where I would be without everybody on the home team.
That's all. Thank you!
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
07-17-2003, 08:39 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,086
| |
Beautiful Jim,
We love you and have learned so much from you to.
Keep posting,teaching and learning.
CC 
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
07-17-2003, 08:51 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Dec 2001 Location: San Francisco
Posts: 1,170
| |
Well said Jim. Here's to the next 1100 (and my first )
Jock |
07-17-2003, 08:55 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
That brought a virtual tear to my eye, Jim.
Don't you feel OLD now?  |
07-17-2003, 08:59 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
"Meatloaf" or "Hot Tuna" could arguably also be ChefTalk bands. They just don't have the following that Styx has. |
07-17-2003, 10:07 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Fond du Lac, WI
Posts: 2,972
| |
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From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
07-18-2003, 09:06 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2000 Location: Kamloops, BC, Canada
Posts: 795
| |
Way to go.
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ARAMARK ROCKS !! |
07-18-2003, 12:19 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,346
| |
I'm still working on my posts! Congrats. I'd ask Brad what he's seen over the years, but 2000 of his posts came in that short period earlier when he was between gigs  |
07-18-2003, 04:58 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,606
| |
Congratulations, Jim. Your retrospective was enlightening! As I sit here drinking from my ChefTalk mug, about to put on my ChefTalk apron to make dinner (no kidding), I have to say how much the people here have contributed to the pleasure I find in life.
Here's to you and to everyone who makes this place so great! 
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Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.*** |
07-18-2003, 06:10 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,388
| |
Cape... It is you from whom I have learned much!
Jock... may your posting be as much fun as mine has been!!
Momo... Tears! Ahhhhh, my sediment works. But, alas, I do not feel old... only well marinated. And while Hot Tuna or Meatloaf may be 'suited' for our community, I insist on standing by our boys in Styx 
Pete... see note above!
CoolJ... thanks! It's been a blast.
Chrose... I can't even imagine approaching 4000 posts!?@  The Caped One is certainly a prolific poster. We should be honored to have him among our ranks.
Mezz... and here is to you. Your are a pillar of our community.
Thank you all for 'giving in' to my own tooting! I have been waiting to do this for so long. And with this post, it is officially 1100... yeah!!
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
07-22-2003, 01:39 PM
|  | Registered User | | Join Date: Aug 2001 Location: California
Posts: 77
| |
Congrats! I bet you have the strongest finger muscles on here!
SG
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SlaveGirl
http://www.restaurantslave.com |
07-22-2003, 04:08 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,388
| |
That can be taken a lot of ways, eh?! Thanks for the compliment, but I am sure Cape Chef, Kimmi, Momo and gang have far out 'keyed' my strokes of the 'board.
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
07-22-2003, 04:51 PM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,591
| |
Jim your presence is so valued here. I am thankful for all of the hard work you have put into the site from writing articles to book reviews to helping moderate the cafe.
A few years back I never thought I would make friends via the internet but I did and you are one of them and a good one at that.
Hope to see you and your family again some day soon Jimbo.
P.S. Like how you slipped in the "Styx" as the official ChefTalk band.
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Nicko
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07-22-2003, 08:08 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
Are we gonna have virtual thumb wrestles? If so, I'm in. |
07-25-2003, 08:51 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,388
| |
Nicko, I am certainly the one who has benefited from the community that you have worked to build. And, yes, that 'official band' did just slip right in there... cool, huh?!
What about virtual thumb wrestling? Heck, I'd settle for re-opening our chat room.... remember that far back
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple | | |
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