[Guilty]

hi all,

i'm tobias, a 22 year old pastry-chef from bavaria (i worked last in a 17pts 1* restaurant in germany, btw. sorry for my bad english *g*). some weeks ago i googel'ed and found that forum and after reading some threads the time has come to say "guten tag" .

i'm looking forward to have interresting discussions about cooking and pastry and maybe i'm gonna get some infos about working in the US as a european pastry-chef.

greetz

tobias

[Botanique]

Empfang! Mein Deutsch ist nicht perfekt. Meine Familie ist Bayer. Ich war geboren in den Vereinigten Staaten obwohl. Wenn Sie Informationen oder Hilfe wollen kamen auf hier an, bitte zu kochen, mich wissen zu lassen. Alles, um dem ich bitte, ist ein pretzle Chus! S

[Guilty]

*gg* yes... i've been to new york in december 07 and saw those "hot prezzels" - horrible ..... sry but that's one thing you americans can't do really well .

[Mezzaluna]

Hello Guilty and welcome! I know you'll want to visit the Professional Pastry Chef's forum often, but we hope you'll enjoy all the other forums as well as the cooking articles, cookbook reviews, recipes, forums, blogs and the photo gallery. Make yourself comfortable and visit often!

Regards,
Mezzaluna