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post #1 of 3
Thread Starter 

Hello all,


My name is Jacob and my current culinary jerney is I run a personal chef business providing in home meal planning and dinner party services, live in the Niagara region and have over 12 years exp in Hamilton/ Niagara region working with some of the worlds best chefs recognized. Growth potential is to write my red seal and move on up to my gold seal executive chef, not sure if being a personal chef will cut it, may need to go back into the restaurant business to push my way through the ranks.


I'm hoping from joining this group I can meet some great exp chefs that we can communicate often enough and establish some relationships in the chef business. Please don't hesistate to reach me with your contact info so we can all help eachother.


Thank you


Chef; Jacob Niagara

post #2 of 3

Hello Jake and welcome!


We have all levels of culinary ability here, from those just starting out on their culinary journey, to masterchefs - and also from all around the globe.


I hope you will make some time to read the wonderful articles on here - and also view the wonderful photography, too.  Feel free to join in on any thread you find interesting, or start your own.   If you have an industry-specific question, post it in the relevant professional fora, which are read only for those of us (including me!) who are not in the relevant industry.

post #3 of 3

Welcome to the forum Chef.


You're going to like it here. Theres a pro chef forum to ask for advice and contribute. (You never know who can help you, or who you can help.


It's often difficult to make decisions, career-wise. But you have an abundance of knowledgable proffessionals here, who may be able to help you with your choices.


In saying that, we're from all walks of life and love to talk food. So enjoy looking around.


Look forward to hearing more from you


"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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