Hello Cheftalk, I'm back! !

[chefdavsimpson]

Yes, it is I, Chef David Simpson. Still alive and cooking! It's been over four years since I last posted anything here at Cheftalk.com. I love this site, always have and always will. I started the catering forum(or at least suggested it's need for public awareness) here back in 2000 or 2001, I think. I'm really happy to be back and look forward to having lots of fun sharing my knowledge and wisedom of the kitchen, and learning tons more.

[culinarymd]

Welcome back!
I just started in this forum. So, I look forward to learning something from you.
Later,

[Mezzaluna]

It's great to see you again, David! You didn't need to re-register; we'd recognize you.

What has life brought your way since then? It'll be good to hear from you again.

Welcome back!
Mezzaluna

[Nick.Shu]

hello once again mr simpson - long time no see

[chefdavsimpson]

Well, let me tell ya! I've just about been through everything you could imagine. In 2003 I parted ways with Warner Brothers and started a catering company with a partner in Pasadena Ca. And we merged larger venue for a couple of years and they bought us out to become corperate.

[cakerookie]

Welcome Chef. Haven't been here quite a year myself but have enjoyed every minute of it. Whats your forte? You like desserts?

Regards Cakerookie...

[jamspear]

how does the chef talk work i do not understand. i am a chef in aspen and i really aspire to be one of the best chefs around but i love to talk about food, but there is not anyone that i can talk to so i thought that i would try this chef talk but am not getting any results so if someone can fill me in about chef talk that would be great

[chefdavsimpson]

My forte is catering, big or small, if the mode is right I will come out smiling. And yes I do like deserts but that is another forum.

[chefdavsimpson]

Well Jamspear, There are all kinds of forums you can atend, just depends on your question. Tell me what you would like to know and I'll try to point you in the right direction.

[cakerookie]

Originally Posted by jamspear

how does the chef talk work i do not understand. i am a chef in aspen and i really aspire to be one of the best chefs around but i love to talk about food, but there is not anyone that i can talk to so i thought that i would try this chef talk but am not getting any results so if someone can fill me in about chef talk that would be great

Jamspear you need to look at the forum index and see where you think your question belongs. This is the Welcome Forum, if you post food questions or anything related to it no one will think to look here for it. Believe me if you post your question in the right forum you will get a response. No one is ignored here we all try to help each other as much as possible. And welcome to Cheftalk..

Regards Cakerookie...

[cape chef]

Hey David,

Welcome back brother. Nice to see you on the board again.

Remember the green bean saga 6 years ago?

Hope your doing well with your catering.
Still with the ACF?

peace
cc

[chefdavsimpson]

cape chef, my friend!
Oh man, I think about that every time I see a stupid green bean, well maybe not every time but, it's tatood on my brain for life. Lemons and green beans! ???
Yes, I am still a member of the ACF, not active though. I did finally get my CEC in 2003.
I live in Palm Springs now. 7 months clean and sober (nice place to get dried up, so to speak, in the desert of all places) and loving life. I have found the love of my life here and we have a home in Palm Desert Country Club, with a pool thank God!!!! 2 dogs (Cleo and Ruby) and 2 crazy birds (a African Gray named Ozzy, and a oh, I forget what my girlfriend calls it but her name is Kiwi) that love to bathe right in the living room on their cages. But its cool you got to love'em.
Anyway hows business over that way?

[Mezzaluna]

7 months clean and sober

That's really great news. Congratulations! Keep up the good work.