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#16
01-27-2002, 02:44 PM
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 New Zealand I have lived In New Zealand for 14 yrs and now own my own Business I love it but still keep intouch with people in the Uk and France. Hey! I'm new here so go easy lol not my kid in the pic or my man Have a great day
__________________ =^..^=  |
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#17
02-09-2005, 03:27 PM
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 british chef here Hi Im a brit chef working as an executive chef in bar harbor maine |
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#18
02-13-2005, 10:21 AM
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 Hi There Hiya Mark, I posted that in 2002,just got your reply a few days ago, how goes it? do you enjoy being a chef? I am still loving it after a lot of years, gotta have that passion for what you do . Keep in touch Cheers Valerie
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#19
03-16-2005, 09:58 AM
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| British Hi Can i join ? Retired from main stream but actively working on food safety projects for the food standrds agency and other things... Formely, I worked in West End, teaching, trainng teachers, etc... Best partie being sauce but quite like cooking most things. As for a pastry is concerned i thing Banana Crumble is possibly my best effort. Jerry (sorry about the professor thing i thought it was a private password, but one in can always remember - anyone know how i can change it? |
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#20
04-01-2005, 02:09 AM
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| hi im new here.  a BRIT working in singapore so treat me nice while i find my way about. |
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#21
08-07-2005, 05:02 AM
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| I'm British, living in Avignon in Provence, France and working as a Plongeur (Kitchen porter) in the restaurant of a local 4* hotel while I study for my CAP as a Commis Chef.
__________________ -- Chris Ward "Eat it all up! There's children starving in Africa who'd be glad to have that!" - My mother. "Do you want some of this? The dog doesn't want to eat it so you can have it." My SO's mother. Cooking and living in Provence, France |
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#22
10-06-2005, 05:27 PM
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| Hi Guys Hi I'm Scots chef working near Loch Lomond, First time on here. |
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#23
10-06-2005, 05:37 PM
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| Heres what I am really good at :  |
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#24
10-08-2005, 02:57 PM
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| Alive and Kicking up the Heather Hello From Edinburgh Just found this site, I am a Head Chef in Scotland, at a new post in a 70 bedroom hotel. My team are very young and more interested in  their night life than the career, what to you do to bring some professionlism back to a time with no heart? Gogs |
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#25
10-08-2005, 03:00 PM
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| Quote:
Just came back from France Correze in April after working a year keep at it, it will turn good if you work hard enough there you get you rewards. gogs |
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