Hello and Bonjour

[PartyChef]

Hi, my name is Jean and I've recently joined your great site. This place has a lot to offer for a wide range of food lovers. My interest in food prep began with my moms culinary curiosity for recreating recipes from Bon Appetit. I began as a dishwasher/prep cook to line cook and then College to study the basics. After spending some time in Banff, Alberta, I had the opportunity to work in Switzerland with an amazing and often tempermental Austrian Chef. I returned to Canada to work in resorts, restaurants and also a hospital. I am currently a Sous chef at a horse racing/casino in Ontario. To this day, I have yet to find that adreline rush/fear factor one gets in the middle of a heavy service with 5 languages(mostly german) all spoken at once; airborne skillets followed by flying rosti potatos, and an irate Chef barking Schnell(faster)!!! Ahh, seems like yesterday, Here's to good eats and Bon Appetit!!!!

[Mezzaluna]

Hi Jean, and welcome to Chef Talk. It sounds like you've had a heckuva ride so far!

Enjoy the site, and don't miss the conversation with Denise Landis, the articles, reviews and recipes, too.

Welcome!
Mezzaluna