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Hello fellow maniacs

post #1 of 3
Thread Starter 

I believe you have to be mentally ill to become a professional restaurateur. But here I am! Nice to meet you all. I went to Peter Kump's in NYC years ago, and have worked in restaurants since. I am currently working a one-year tenure in every nice place in Lafayette, Louisiana. After this, I am going to open a brasserie in New Orleans as a chef-owner. I have a Master's Degree in an academic subject, but I found teaching to be lots of administrative stuff, very little fun time, and no money haha. So nice to meet you all! I look forward to talking shop with my fellow culinary artists.

post #2 of 3

Welcome to Cheftalk!

 

As a non-professional, I'm not a maniacwink.gif

 
There is a lot of interesting info to be gleaned from the various wikis, blogs, articles and photography here - as well as inspiration for your planned brasserie.  Our membership is from around the globe (I'm Scots) and all levels of expertise from those just starting out to masterchefs,

Feel free to join in on any thread you find interesting, or start your own!

post #3 of 3

Welcome. I agree, the amount of hours we work in the business can make you question your mental health sometimes. 

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
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