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Posts by Nicko

Can you post some more details? What part of China, Restaurants, costs involved, housing?
Welcome to ChefTalk we are glad to have you.
Same ole, same ole are are you doing something different this year?
Lets get back on topic not sure what happened but I think this is a good thread. Just finish the sentence that is all that is asked.My contribution?       More restaurants need:  "To learn, practice and hone the art of hospitality"
She is fine she decided to focus more on her retirement and moved on from ChefTalk. All on good terms no worries. People come and go and move on that is all that happened.
No kidding you can get a masters degree in gastronomy? Very interesting. Welcome to ChefTalk we are glad you joined. We ask all members who have attended culinary school to please take a moment and post a review of their culinary school. This helps other students who are interested in attending the school so please consider posting a review. If you have questions on how please let me know.
Thanks and congrats on the weight loss that is never an easy road. Glad to have you chef look forward to you sharing your expertise.
Welcome to ChefTalk.com glad to have you in the community.
Welcome Jeff I am a huge fan of charcuterie and you can check out my bacon here:   Bacon I made: http://www.cheftalk.com/g/a/141/bacon-i-made/   Roasting a whole pig:  http://www.cheftalk.com/g/a/13/spit-roasting-a-pig/
Welcome Dan glad to have you at ChefTalk.com
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