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#3
05-08-2002, 02:52 PM
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 Welcome to the ChefTalk family!! Are you in the biz? If so, what's your 'show'? If not, what peeks your interest? Welcome!!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple  |
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#5
05-08-2002, 06:52 PM
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| Hi Chef Stef. Welcome to the friendliest site on the web! What keeps you busy?
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#6
05-08-2002, 07:07 PM
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 Welcome aboard Chef Stef! 
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#7
05-10-2002, 07:13 AM
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| hello everyone  I am currently working for a gourmet market in upstate New York, there are currently 64 stores throughout the northeast and steadily growing towards Baltimore and Virginia. I work as a chef preparing various items for the Chef's Case at the moment it is not very challenging I am looking for a better opportunity out there. I went to cooking school at the CIA, but did not finish. I thought about getting certification as a Sous Chef, but I think you have to have a degree from a Culinary school to accomplish this from what I am told. I have been in the restaurant business for many years, my dad opened up are restaurant when I was about 12 yrs old we had the restaurant for about 14 years then it closed due to fire several years ago  who knows maybe I will open up my own restaurant someday |
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