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post #1 of 2
Thread Starter 
Hi,
I'm new to the forum but not new to cooking. My dad introduced me to a French knife and proper technique in and around 8 years old. He is a graduate of CIA and I will be starting at CIA with my girlfriend January 3rd. Right now me and my girlfriend live in Hershey PA. I work as a kitchen supervisor / line cook / manage consessions in Giant Center's Club Lounge (the slightly more expensive seats that are not suites lol) while my g/f works as the Garde Manger at Hotel Hershey. I must say Hershey is the best corperation I've ever worked for. I do not feel disposable like I have at previous corps and I appreciate gaining the experience of managing a small crew and doing things like food orders that I have not had before as just a line cook.
post #2 of 2
Welcome to Chef Talk, AnxiousCowboy. You don't seem very anxious to me!

As you are soon to begin your formal culinary education, you'll want to take a look at the Culinary students/culinary schools forum- you may want to do some searches there for past threads on topics that you'll find interesting and useful.

Browse the site and enjoy it all. We'll look forward to your posts!
Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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