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#1
12-23-2007, 07:29 AM
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 Introduction Hi everybody, I am an old butcher who finaly finished raising his family and thought it was time to do what I realy want to do, COOK. I have alot of experiance in cooking as I ran the catering part of the butcher shop for about 5 years. I am now a student at culinary school and hope to graduate May.09.  |
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#2
12-24-2007, 08:13 AM
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| Welcome to ChefTalk. I bet you have a lot of stories to share about butchering; seems to be a lost art. There are plenty of culinary school students on board, so you may be able to share some of your experience in the field with them as well as get some information. Again, welcome!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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