[ITCHEF]

I am new here, and looking forward to a very enjoyable future. It is good to see so many willing to help others.

I am currently catering and have in the past done everything from prep, line cooking, teaching and management, so I bring along over 30 years of experience. Feel free to pick my brain if I can be of help.

I may not know everything, but I am always willing to share anything that I do know and willing to help others any way that I can.

If you need a recipe for 50 to 100 people, or information and help to handle a large affair, give me a shout.

I also am always learning, and look forward to contributing to the forums.
All the Best
Marty

[anondi]

Hi, what restaurant do you work in? I live in Kennett Square near Delaware.

[ITCHEF]

Greetings Anondi;
I do private cooking and catering right now as well as write a weekly recipe column in the Delta Star Paper out of Delta, Pennsylvania.
The response has been so good the past three years of recipes that I have just signed another three year contract.

I know your area well, I get up there from time to time to purchase large orders of mushrooms.

Anytime you need a recipe, just shout.
All the Best
Marty

[Mezzaluna]

Marty, please let me add my welcome to anondi's! I'm sure we'll benefit from your contributions to this community. We're always grateful for chefs like you who are eager to share and also to learn. With 10 years of information and many thousands of members from all over the world (both professional and home cooks), there's a wealth of new ideas to glean.

We'll look forward to your participation and expansion of our knowledge.

Welcome!
Mezzaluna