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#1
09-03-2004, 08:32 PM
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 Intro Greetings,A casual lurker here. Currently a private chef for a family(5+ yrs), previous 15 yrs up and down the line, lead kitchens in N.O., Chicago as well as hot spots like Houma, La., and Mashpee, Ma. Went to a cooking school, apprenticed in Japan and France. I consider cooking a craft, experience is everything. Greetings.  |
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#2
09-17-2004, 03:37 AM
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| Wow... quite a history. With all that history why be a "lurker?" Welcome to ChefTalk!!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#4
09-18-2004, 06:54 AM
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 We're always open to that! Nice to meet you, T. Haws. Enjoy all this place has to offer. We'll look forward to your contributions. Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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