I work in a small kitchen attached to a market. We are building up the catering side of the business to compliment the fish, wine and gourmet items sold in the market. I'm thrilled to have found ChefTalk as I'm not professionally trained, although I've worked in the food industry forever. My "chosen" career path was to work with delinquent teens in the court system. Oddly enough, I still get to work with some of them in my kitchen! Best of both worlds maybe?
post #1 of 4
9/9/03 at 5:17am