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Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
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| Professional Catering Forum Professional caterers can share their experiences and ideas here. |
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#1
08-31-2006, 08:23 PM
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 Introducing myself Hello all! my name is Brian, I am new to this forum, never posted before on any forum, nor even knew they existed till my significant other pointed it out to me. I am a professional cook, I run a kitchen at our local juvenile hall. I have managed restaurants before, and attended University of North Texas, getting my degree in Hotel and Restaurant management. I also have 25 years of restaurant experience. I'm thinking of starting a catering business, or of buying a little bed and breadfast inn, as I feel I may be at a dead end at the juvenile hall. I make the best d  n cheesecake in the entire universe (my SO told me so). I just wanted to introduce myself and say hi to everyone. I look forward to participating here!      |
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#2
08-31-2006, 09:03 PM
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| Hello! Welcome to the site. Are you still in Denton? My SO was teaching there last semester and I just loved Beth Marie's on the square. Yum! Where are you looking to buy a bed and breakfast? There is one for sale in my neck of the woods. And I heard, from my SO, that I make the best cheesecake...  |
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#3
09-01-2006, 07:09 PM
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| Hi There, new to the site have read a lot of great information wish the clock would stand still and let me just read...and post as well lot to learn ! I am in the process of studing for my red seal exam any suggestions and tips would be most gratefully appreciated.. between working 14 hours a day as I am sure alot of you know! And commuting my study time has been limited Any tips on what is the most inportant would be great I have gresslings book and the new professional chef By the way how does one start a new post in here ? I keep trying new post link and all I see are the lastest post.I am sure it is quite simple ...and I know I will feel incredibly blonde when I figure it out! LOL |
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#4
11-28-2007, 08:00 PM
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| I also live in Denton, and I am hoping to get into culinary school asap and was wondering if any fellow dentonites knew of any cooking jobs in Denton that I could get some experience at while awaiting school.? |
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#5
11-30-2007, 06:01 PM
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| it may be a few months too late but Welcome! post your experiences as you go along so others such as myself can learn from mistakes or successes.
__________________ Finally following my heart to do what I love. 1 ACF Bronze |
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