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post #1 of 2
Thread Starter 
I have been reading this forum for several years and have finally decided to join in. Bit excited really as I have spent a lifetime working, living and breathing the chef's life and have lots to say.
I am currently working for a large club that feeds upwards of 3500 per week with a staff of 42. Lots happening here and at times a proper circus.

post #2 of 2
Welcome! Goodness, that's a LOT of customers per week.

You will find lots of like-minded people here, both professional and keen amateur cooks. Feel free to jump in on any thread you find interesting, or start your own!

There are some wonderful photographs and great articles on here - try to make time to peruse them.:p
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