New to Cheftalk, Hello from Shreveport, LA

[fairfieldchef]

I found this great website and forum several weeks ago but have been too busy to post with the onslaught of the Christmas Holidays. After a days rest, I have recouped enough to post a little about myself and ask a few questions.

I work for a business (Fairfield Market & Café) that specializes in high quality take out entrées, soups and salads. We also have a full service deli and do a fair amount of catering in addition to the café we just opened at our new location. Mostly soup and sandwiches for the lunch crowd with the evening crowds going for cut to order steak and crab cakes. There isn't much we don't cook but we are famous for our chicken salad (sold 16,000 pounds in 2004), seafood gumbo, tenderloin tips and rice, chicken pot pie, and 6 different types of enchiladas. For take out we cook mostly what I call "southern comfort" foods, but we also cook Cajun, Italian and some Mexican dishes. As for catering it's whatever the customer wants!

I've worked at Fairfield for 9 years but only started cooking about 5 years ago. I had worked in the restaurant business before but never as a cook or chef. I don't consider myself a chef as I am not professionally trained but I have learned my way around the kitchen thanks to the other cooks at Fairfield that have more than 50 years of combined experience.

I really want to expand my culinary knowledge, improve my cooking skills and become a better cook. Hopefully, the wonderful folks here at Chef talk can help in my quest. I looking forward to meeting everyone.

[Mezzaluna]

Welcome to Chef Talk, Bill. We'll look forward to your posts and hope you enjoy all the forums.

Don't miss the cookbook reviews, recipes and articles because there's a lot to see here. Use the search button to locate earlier conversations on topics of interest to you.

Nice to meet you!
Mezzaluna