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Hello-from washington

post #1 of 6
Thread Starter 
Hey everyone im new to the forums i dont know much but aspire to open a bistro in Loire valley-France im only in high school (15yrs old soon to be 16) but i was looking for somewhere, or rather some one to help me along i know i can't become a good chef on my own and i'm just starting out, so im doing the best i can with the little time i have to "practice" and the little bits "food physics" i already know right now im trying to earn my Toque Blanc (Blanche) if any one can help out then i appreiciat it-DC
post #2 of 6
Thread Starter 

oops

by the way my name is David Cramer (hence the initials)
post #3 of 6
Hey David, I'm pretty new myself but welcome to the forum all the same. I'm assuming your dad is a chef somewhere in Lacey, and I was wondering where? My family still lives in the Olympia area and I go back to visit during the holidays.
post #4 of 6
Thread Starter 

yeah

hes not technically a chef but he got plenty of experience cooking for an army (literally) hes enlisted and knows a ton about food phisics and turned me on to a couple of good shows thatexplained alot to me and we live by union mills
post #5 of 6
Welcome to Chef Talk, David. I applaud you for your ambition, and wish you the best in your quest.

As a new member, you'll want to browse the Culinary School schools/Culinary students' forum. You're welcome to browse all the forums here, but as non-chefs, you and I must consider the professionals' forums as "read only". You're welcome to post in the general forums, and I'm sure your questions will be accessible to all.

Good luck! I hope you make Chef Talk a regular stop in your day.
Regards,
Mezzaluna
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Moderator Emerita, Welcome Forum
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post #6 of 6
hye,,my name is hassaidi..
i am new here
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