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Hey!

post #1 of 5
Thread Starter 
Hi to all, I'm new here. I'm Rouxfy (pronounced roofee), the executive sous chef at a private country club in West-by-god-Virginia. I'm looking forward to some lively discussions....
post #2 of 5
Hi Rouxfy! ;)
How are things? :bounce:
Good to see you!
post #3 of 5
HI, i am ashley, i am new here too!. except i am only a freshman in highschool!. but i really want to go to J&W- i am really excited, and want ot take classes there...
post #4 of 5
Hi Rouxfy and welcome to Chef Talk Cafe. We're glad you found us! Take a look around; post your questions and comments, too. Use the search button to locate topics we've discussed in the past. I think you'll like it here!

Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #5 of 5
Welcome aboard ! :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
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