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Where does the non-professional stuff go?

post #1 of 8
Thread Starter 

Just curious...

 

(and Ed Buchanan has no say on this one! I'm fingers-crossed)

post #2 of 8

I'm not quite sure what you're asking.

 

There are three forums reserved for professionals in the food service industry. Non-professionals are certainly welcome to read those threads, but are asked to refrain from commenting in them.

 

All the other forums are open to both professionals and non-professionals, and, indeed, serve to connect the two.

 

If by "non-professional stuff" you mean off-topic, that's what the Late Night Cafe forum is all about. That's where we chat about everything under the sun, so long as it doesn't involve food and cooking.

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 8

Non-professional stuff goes in any of the forums that are under the title: Food and Cooking Forums.

 

Not in the professional forums.

 

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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post #4 of 8

What's wrong with Ed?

 

Can't culinary students post in the professional forums?

 

BDL


Edited by boar_d_laze - 9/14/10 at 10:13am
post #5 of 8

No not really. The pro forums are meant for people who are chefs or cooks. Many people attending culinary school have never worked in a real kitchen yet they are just going to school. The pro forums are really meant for those who get up everyday and go to a restaurant or hotel etc.

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)
Reply
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)
Reply
post #6 of 8

BDL Maybe he does not like my feeling and answers  re. Culinary Schools?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 8
Quote:
Originally Posted by Culinuthiast View Post

Just curious...

 

(and Ed Buchanan has no say on this one! I'm fingers-crossed)


yeah, whats wrong with ed? is it cuz he's a teacher and your a plebe?...shame on you! don't you have homework to do?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 8
Quote:
Originally Posted by Ed Buchanan View Post

BDL Maybe he does not like my feeling and answers  re. Culinary Schools?


Could be, but then you're not the only one that thinks that way.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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