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post #1 of 2
Thread Starter 
Hey folks. I am the Sous Chef of a small banquet operation in southern New England. I am relatively new to the kitchen (going on four years) but I've been lucky to have worked alongside some excellent chefs, as well being in the right place at the right time during a kitchen coup :) I don't like to let titles go to my head though, and I am always trying to learn from others. Looking forward to learning from you all!
post #2 of 2
Welcome to Cheftalk!

We have cooks of all abilities on here; enthusiastic amateurs like myself to master chefs.

I hope you will have a good read of the various fora and then start posting, too!
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