New Kid

[Kingpin008]

Hey all!

This is my first post here, so let me say it's a pleasure to be here!

My name is Jay (though I prefer Kingpin), and I'm from Maryland.

I'll be starting Culinary School in just about two weeks, and I thought I'd join up here and ask some questions, and see what info everyone has to offer.

I don't really have a whole lot of restaurant experience - mostly long stints busting suds, lol. I will say, though - the short time I've spent in kitchens has been the only job I've EVER done that's felt like something I could do for a career. I love the hustle, the hard work, the on-the-fly creativity that it brings.

So...yea. Glad to be here. I've got a lot of questions, so be warned!

[Mezzaluna]

Welcome to Chef Talk, Kingpin. As you enter your culinary education and later start your career, you'll find this site is an immense help. You can discuss culinary school in a forum just for that and learn all manner of food-related things in the other forums, cooking articles, cookbook reviews and recipes. We have a good search tool to help you check out earlier threads.

My brother started out busing tables and busting suds too. He later went to culinary school and is now a successful chef/restrateur. I wish you the same good fortune.

Regards,
Mezzaluna

[Kingpin008]

Thanks! I spent some time last night looking around, and it seems pretty awesome. I might not be a heavy poster, but I definitely will try to participate as much as possible.