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#1
12-02-2004, 11:35 AM
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 new to the site  Hello ,My Name is Roger, I live in Delaware and was recently hired a sous chef at 3+ star resteraunt. I am rather nerviouas I have never held a position like this, although i have in the field on andoff for 20 years, and in jan will star culinary school. As usual dothings some what backwards LOL. Hope to hearfrom others with advice Have a great holiday season Roger  |
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#2
12-02-2004, 03:22 PM
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 Hello Roger, and welcome to Chef Talk Cafe. Congratulations on your recent advancement! I know there are a few people here from the Blue Hen state as well as many others who will make you feel welcome. Jump in and visit all of our forums. Don't miss the great articles at the main ChefTalk.com part of the site. What type of cuisine does your establishment specialize in? Again, welcome! Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#3
12-03-2004, 05:36 AM
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 Roger, Welcome aboard. I am a Delaware resident, as well. Where are you cooking?
__________________ 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
12-05-2004, 08:59 PM
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| where I work Jim, I am working at the Arsenel on the Green in old new castle. Where do you work |
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#5
12-06-2004, 11:17 AM
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| Boy do I have stories... I'll PM you with details. I live about a block away from the Arsenal.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#6
12-06-2004, 11:38 AM
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| looking forward to hearing from you Jim, I see from you rprofile you are a culinary arts teacher. Where do you teach, I will be starting at Del tech in jan Hope tp hear from you soon Roger |
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