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A Few Things I Have Learned Here at Chef-Talk

post #1 of 10
Thread Starter 
I've learned so many things here. Much of it has to do with making great food. That would be obvious. Other things I have learned are:

Even if someone has 100 times my culinary skills, they might be one who takes time to help me out.

Don't underestimate another person. You might know a lot about some things and they might know a lot about other things.

Caterers, chefs, owners/operators have different sets of skills needed. It's like MD's--nobody can know it all, though many have broad experience.

If I say anything out of inexperience, I will be corrected, sometimes by being told a counter-point, sometimes by having someone graciously sharing a whole lot more depth of knowledge, and sometimes by being ignored. Being ignored is better than being made to feel an inch tall.

If I make a lot of effort, others take more effort with me.

If I can make great fried chicken at home, it doesn't mean I could be a caterer without learning a LOT LOT more.

We all have different sets of skills. Here in Chef-Talk, it seems people are appreciated for their different skills. More importantly, people are respected as people.

Another point, all this has probably been said before on Chef-Talk way before I joined. I'm trying to put some different ideas together here. If I were being paid to be a philosopher or writer, I'd have to do a whole lot better.
post #2 of 10
"If I were being paid to be a philosopher or writer, I'd have to do a whole lot better. "

I reckon you're doing just fine as it is.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 10
Thank you so much for your observations, OregonYeti. Chef Talk has been that way since I joined a decade ago. I can't remember being disrespected (unless I missed a subtle hint) or flamed here. I've investigated other sites, and as a home cook, this one is best in my opinion. At none of the other sites are the professionals so willing and gracious about sharing their experience and knowledge without talking down to those of us who've not received formal training.

Mezz
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 #4 of 10
I have learned so much from ChefTalk. Before this site, I cooked but not to the degree that I cook now. I've learned so much about cooking things out of my ordinary comfort zone. I have never lived in an area with a lot of different ethnic and creative foods. Mostly, every restaurant would have it's version of this or that and nothing has been truly outstanding. My mother is a wonderful cook but mostly it's farm-style cooking. Becuase of ChefTalk, I've experimented with new ingredients that I didn't even realize existed or things I had seen in the grocery store but never used. Thank you! Keep it up, you guys! You never know when someone is lurking or doesn't feel they have a lot to offer others and are inspired by one of your posts.
post #5 of 10
I've been a member for a year now and I can't remember ever feeling attacked or disrespected. Can't say the same for other sites, the moderators here are great and there is absolutely no funny business! How do you guys do it? You should see some of the fighting and name calling going on in other forums, it's down right frightening.

I only cook at home but feel completely free to express my opinion and the advice I receive here is invaluable to me. There are many lessons I've learned here, too many to name them all but rest assured they've stuck.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 10
These are encouraging words. I know how hard Nicko works on this site behind the scenes.Like Mezz, I have been here for almost 10 years,& from day 1 it has always been the most easygoing site, but with "real" knowledge.All the moderators are great and none are on a power trip like you see at times at other boards. I consider cheftalk a friend, because I have made many friends here. :lips:
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #7 of 10
What the others said :bounce:
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #8 of 10
Through the years there have been some flamers or nasty posters that just were having a bad life......they just did not last long. The core of Cheftalk is respect, teaching/learning about food.....

As others have stated, 10 years ago when I discovered this site it was a joyous moment to discover a group of people so into food.....
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 10
I have been in this business for over 50 years, If a day goes by that I dont learn something , to me that was a wasted day. This is a good sight and it seems everyone on here wants to better themselves, and become more proficent at what they do.
CHEFED
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CHEFED
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post #10 of 10
This was a really nice thread to read and it means a lot to me so thank you for the encouraging words.

Being in the software business for over 10 years now (about the time ChefTalk has been around) I have particpated in many communities. ChefTalk is the one place I can actually say I have met people face to face and made real friends. I am very thankful for so many people here (Jim, Michele, Ann, Anne-Marie, Brad, Kuan, Greg, Phil, Suzanne, Kyle, Chris, Logan and there are so many to mention). Good friends, people you look forward to talking with and sharing stories with.

We are certainly not the biggest or the most feature rich (Egullet and Chowhound come to mind) but we are always helping one another. Not a click of people but anyone is welcome to be here. That really is the spirit of ChefTalk and I hope it will continue to be for years to come. People who love to cook Professionals and non helping one another in a respectful and caring way.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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