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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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#1
08-11-2004, 06:05 PM
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 Greetings from the east coast Hello everyone, a student chef here, really new to this forum. One of my Chef Instructors recomended this site, and I am here checking things out.      |
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#2
08-11-2004, 06:14 PM
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| Garlic, Glad to hear we have a friend in your instructor! Be sure to check out the Culinary Students forum for some insight that may be particularly relevant. Where are you in school? How has school gone so far? Welcome to ChefTalk... looking forward to reading your posts! -Jim
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#3
08-11-2004, 09:05 PM
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| Hi Garlic, I'll be watching for your posts...hope you can teach me something because I've never been to school! I know you'll enjoy this site. It's great that your teacher suggested it. |
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#4
08-12-2004, 06:36 AM
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| Hi Garlicman and welcome to Cheftalk. I'm happy you found us and are looking forward to your posts. What is your background?
__________________ 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" |
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#5
08-12-2004, 08:15 AM
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 Hi Garlicman and welcome to Chef Talk. I hope you enjoy all the forums! Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#6
08-12-2004, 02:13 PM
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| Too Cool Hello everyone, I am attending The Center for Culinary Arts in Shelton Connecticut Coming up on the end of my sophmor module (pardon the spelling). I spent way too many years doing work I didn't care much for, simply beacuse it paid the bills. I resisted the call to become a chef for as long as I could and finally gave in. Read Anthony Bourdains book Kitchen Confidential several times and still decided to go for it. Eight months into the program I must say it hasn't been easy, but if it was everyone would be a chef! I hope I have answered all your questions, and if not I will be returning soon. Good to see you all, Garlicman Ok so I went back and re-read your responses, my background is in micro-electronics manufacturing, I studied mechnical watch repair after high school and went from there to manufacturing. I didnt realize I really loved to cook until about ten years ago. I eat sleep and dream about cooking and will talk at the slightest provocation with complete strangers about food and cooking. I simply can't resist... gm Last edited by garlicman : 08-12-2004 at 02:25 PM. |
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