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Hello

post #1 of 5
Thread Starter 

just joined today, thought this would be my first stop i'm a 24 yr old male from Australia working as an apprentice chef in an Indian restaurant I look forward to learning a lot from the users here

post #2 of 5

G'day and welcome to Cheftalk.

 

Australia is one of my favourite places to visit - I've been a few times and have family in Sydney, Canberra, Ulladulla, Melbourne and Perth.  It's a wonderful country!

 

Our membership is from around the globe and all levels of expertise from enthusiastic amateurs (like me) to masterchefs - so lots of opinions on lots of topics, which makes for lively conversations.  The wikis, blogs, articles, photographs and reviews are all well worth a look-see, too.  Lots of inspiration to be found in the photographs!

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  Hope to see you around the boards.

post #3 of 5

Hi,

I just joined today. I'm a 2nd year apprentice working in the Yarra Valley district in Melbourne Vic at a country club. Just wondering what the name of the restaurant you work at is? Also in order to get into an Indian Restaurant did you have to know how t speak Hindi? What is it like working in an Idian restaurant?
I look forward to reading about your experience...

 

Cheers!

post #4 of 5

SarahK

Welcome to the site!

 

This 'welcome' forum is just that...  for welcoming new members - perhaps you should PM The Alchemist to ask him about his experiences?

 

I hope you will join in on threads on the fora here, we are a friendly bunch and enjoy meeting new members.  There is even a forum specifically for culinary students where you will meet lots of others who are training in the culinary professions from around the globe.

post #5 of 5

Welcome. Hope you can share your knowledge of Indian food (something I know little about). 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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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)
Reply
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