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Hi

post #1 of 6
Thread Starter 

I'm new here, it looks a huge area of expertise, so I'm not sure what I can contribute - but I'm sure I'll learn a lot!

I haven't studied the culinary arts but I guess I HAVE employed quite a few of them over the years.

I currently live in the North of England (and love it here).

So - I've got the BIG Four-Oh looming up and decided I was going to branch out a bit and try something new On Line.....

Here I am, and I'll start practising some of what is in here... secretly at first to see if I can make it work for me!!

Yours

Vanessa G

post #2 of 6

Hello Vanessa and welcome to ChefTalk!

 

Wensleydale, hey?  One of my favourite cheeses, particularly when eaten with my home-made oatcakes.

 

I hope you will join in on threads you find interesting, or start your own. The professional fora here are read-only for non-profs like us, but they make interesting reading.  The articles and photographs on here are great and well-worth you taking a look.

 

post #3 of 6

I love wensleydale, too! I just finished a wedge of berry wensleydale. Mmm.... very tasty.

 

My sister-in-law is from Derbyshire. She and my brother are renovating a home there, and when it's done, we hope to visit them and tour the area. Ive visited England, Scotland and Wales in the past but have missed the more northern areas. I guess you're about 100 miles north of her village, but that would make a lovely tour. I hear wonderful things about the beauty of the Yorkshire dales.

 

I'll add my greeting to Ishbel's and also my hope that you enjoy the community.

Mezzaluna

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Moderator Emerita, Welcome Forum
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post #4 of 6

Hey I am new also and I realy dont know what i am doing yet on here but i am going to school to become a chef.

post #5 of 6
Quote:
Originally Posted by cheftobegibbs View Post

Hey I am new also and I realy dont know what i am doing yet on here but i am going to school to become a chef.

Hate to "rain on your parade", but I'll bet a nickel that you are going to school to learn "culinary arts" and, with some experience, become a "cook".

 

Then, with a LOT more experience and a bunch of additional education including, business finance, business accounting, personnel management, business law, cost accounting, etc., you might be offered the opportunity to take on the responsibilities of a Sous Chef and, eventually, Chef or Executive Chef.

 

IMHO, if your "school recruiter(s)" told you that you would become a "chef" they "exaggerated" at best and outright "deceived you" at worst.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 6

Sorry thank you for the corection i am a cook now i have been in food service for some time now but with out schooling but i have worked with a real Chef one summer and he showed me alot of things

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