| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Welcome Forum If this is your first time in the ChefTalk Cafe and you are new to discussion boards then please begin here by introducing yourself. |
 |
| | Thread Tools |
|
#1
01-10-2008, 03:08 PM
| |||
| |||
 Hello Hello all, I am a lifelong food/cooking/restaurant nut...have worked in restaurants in various FOH/BOH capacities as well as taken private chef classes (all for my own enjoyment/knowledge). I recently left my previous profession (not restaurant related) to work in a friends restaurant in the interest of gaining industruy experience & more specialized knowledge. My eventual goal is to oen a restaurant, but I want to take it slow & go through the proper channels and pay my dues. I have lurked around this site and finally decided it is time to jump in...seems like a great resource with alot of very knowledgable members. Feel free so say hi or offer any advise. Thanks, 5195      |
| Sponsored links |
 |
|
#2
01-10-2008, 03:55 PM
| ||||
| ||||
| Welcome to the site!
__________________ "Ye can lead a man up to the university, but ye can't make him think." Finley Peter Dunne |
| Sponsored links |
| |
|
| Thread Tools | |
| |
