amuse

[birdiebub]

Hello
My name is Robert, and this is my first thread. the host reccomends that i introduce myself with a small bio. I have been in the food industry for fifteen plus years now and do believe here i shall stay. From four and five star dining to catering i have been involved in everything inbetween. Currently i am an executive sous for a moderately sized catering company that has contracts with golf courses and ski resorts. the majority of my experience is in the back of the house with the exception of standing in for sick waitstaff and 2 restaurant mngmnt details. i look forward to sharing knowledge and learning with fellow foodies. feel free to let me know if i break thread code or disrespect anyone. thats not what im here for. just some good talking with people i can relate to

[Mezzaluna]

Hello Robert, and thanks for offering us your "amuse bouche"! I think you'll enjoy interacting here, whether it's to share ideas or to just have some fun. Thank you for your concern about decorum; we have a friendly group of members here who appreciate that consideration.

We hope you enjoy al all the forums, but don't miss the cooking articles, cookbook reviews, recipes and the photo gallery! We'll look forward to seeing you here often.

Welcome!
Mezzaluna