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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
12-15-2004, 10:10 PM
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 Hey! Hi to all, I'm new here. I'm Rouxfy (pronounced roofee), the executive sous chef at a private country club in West-by-god-Virginia. I'm looking forward to some lively discussions....      |
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#2
12-16-2004, 06:27 AM
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| Hi Rouxfy!  How are things?  Good to see you!
__________________ http://gatewoods.net |
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#3
12-20-2004, 07:03 AM
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| HI, i am ashley, i am new here too!. except i am only a freshman in highschool!. but i really want to go to J&W- i am really excited, and want ot take classes there... |
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#4
12-20-2004, 06:07 PM
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 Hi Rouxfy and welcome to Chef Talk Cafe. We're glad you found us! Take a look around; post your questions and comments, too. Use the search button to locate topics we've discussed in the past. I think you'll like it here! Regards, Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#5
12-22-2004, 09:19 PM
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 Welcome aboard ! 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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