"New kid on the block"

Hi Everyone,
I'm 71 years young and a retired Executive Pastry Chef. Part of my 52 years in food service was as an Executive Chef in private country and city clubs. I've been a member of the American Culinary Federation and the American Academy of Chefs up until the time that I retired. I have taught basic baking at a comuunity college for 7 years but had to quit because of my strenous work schedule.
I still do baking at home for family, friends and church just to keep in practice.
It's nice to be here among you and know that my experiences here will be very knowledgeable as well as entertaining. Anything that I can do to help anyone with baking, I will gladly help. I won't say that I know everything about baking but, after 52 years, I know something about it.
Thanks.
pastry2185@aol.com

Welcome Joseph. Wow, it's an honor to have you. I am sure many will benefit from your knowledge and experience. You will enjoy the people in this forum. Again, welcome.

[Chef David Simpson]

Welcome Joseph, it's an honour.

[Isa]

Welcome to Cheft Talk Joseph. I noticed you have a very French name, do you speak French?

[shroomgirl]

Welcome! Say do you know anything about cloches?

What an honour to have access to such a experienced Executive Pastry Chef! What a great forum!

I'm also a newly registered and I'm starting a culinary program this January so I'm sure I'll have LOTS of questions for you!

Thanks for joining!

elcome you will be a great assett to this forum.
Danielle

[momoreg]

Good to make your acquaintance. I hope you like coming here as much as we all do!

[m brown]

Welcome Chef!

[cape chef]

Joseph,
Welcome to cheftalk, and congrats on your tenure as a chef and patissiere. My grandfather when he came over from Europe during the war "WW2"to escape persacution landed in Maine. His first job on American soil was to clean the coal ovens in a bakery while the bakers slept...then he would stay when the bakers came to start thier work, He did what ever was asked of him...very little schooling,but very bright and adaptable...so My grandfather "POP" became a baker, He then moved to Brooklyn and opened the New York Bakery...Joseph he made wonderful europeon breads...And then opened two more bakeries. One in Stamford Ct and One In Norwalk CT. I cut my teeth on Jewish corn bread,salt cresents,3 # Ryes and the best jelly donuts I can remember. "pop" is gone now, 7 years he was 94 years old and had his bakerys for 70 years...i am Rambling on,but your post and years of experiance made mr think of my Grandfather. So thank you and welcome
cc

Welcome...I look forward to seeing your posts.

[Dlee]

Welcome Chef Lavalle,

It is truly a honor to have such great knowledge and expericence, to an addition to our small extended community.

D.Lee