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Posts by Nicko

Marianski's books are excellent I have the one below.  
Welcome to ChefTalk we are glad you joined the fray. Let us know if you have any questions about the forums.
Welcome Judy we are glad you joined and let us know if you have any questions with the forums.
Welcome chef we are glad to have you.
Welcome to ChefTalk we are glad to have you.
Agree with Mikewoods it takes time but they will return to you. 15 years is a long run not to work in the kitchen and it is a lot to take in the. The heat, the hours, the standing just be upfront with the chef and take your time.
Personally I would not be looking for this on the internet I would have it drawn up by an attorney.
Welcome, we are always glad to have a fellow coffee drinker with us.
Welcome Antonella glad to have you. Many years ago I used to live in Polesine and worked at El Cavalino Bianco with Chef Massimo Spigaroli. Parma is a beautiful area of Italy. Don't worry about your English we look forward to your contributions.
Welcome chef glad to have you. Hope you will use our photo gallery and share some of your work! One of my favorite pastry chef's work is by @bonbini 
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