Hello From Ripon College

[RCSous21]

Hey everyone, My name is Taylor. I have recently been named the Sous Chef at Ripon College. I have been in the food service profession for 6 years, ranging in different restaurant and the amazing part is, I have not attended any College for Culinary Arts. One of the reasons I have joined this forum is to get assistance in the Sous Chef field and to learn about exquisite quisine. I take pride in my work, but am a little nervous to start being the sous chef...when I first started working at Ripon College 2 years ago, I was hired as the PM/dinner cook. That was a lot of fun but got monogomus (sp) after a while...so when the sous chef here left, I jumped at the opportunity. I look forward to meeting people on here that share the same passion for cooking as I do, and to gaining the knowledge I'll need for my future professional pathway. Thanks

[Mezzaluna]

Welcome to Chef Talk, Taylor. I'm familiar with Ripon and the area, having attended a couple of week-long conferences there many summers ago. It's a pretty campus.

I'm sure you'll enjoy visiting this site to learn and share. Check out the professional chefs' forums; use the search feature to find earlier conversations on topics you're interested in; subscribe to the e-newsletter, too.

Enjoy the site! Good luck with your new position.

Regards,
Mezzaluna

[diane]

Hi there sous21. And welcome to the bobbing cruisine craft on the surface of the waters of success. You landed in the right place. Warm welcome.

[Pete]

Welcome RC. I am right around the corner from you. I am in Fond du Lac, and used to drive through Ripon every day, when I was the Banquet Chef/ Exec. Sous Chef at Heidel House in Green Lake.