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post #1 of 7
Thread Starter 

My name is John.


Been in the industry for awhile...off and on for the last 13 years.


Long before it was culturally sexy to be a cook. biggrin.gif


Just now re-embracing that aspect of my life after a 7 year stint in the Army as a line medic.


Here to learn a few new tricks and hope to network a little.

Edited by ResQDoc - 5/12/11 at 10:37am
post #2 of 7

Hello and welcome to Cheftalk.


We have a wide membership from around the globe and all levels of culinary expertise.  I know we have at least one US army chef on the boards, if not more!


Feel free to join in on any thread you find of interest, or start your own in the relevant forum.  The professional fora are read-only for those not presently employed in any of the culinary trades/professions.  The wikis, blogs, reviews, articles and photographs on the site are well-worth viewing, too.


Hope to see you around the boards.

post #3 of 7
Thread Starter 

Its funny, me and the Army Cooks never really got along too well. VERY RARELY did they come out and do missions with us.


The recruiter BEGGED me to join up as a cook because of my background.


When I told him I wanted to be a line medic, he smiled real big and said: "Even better! Hang tight and I will print your contract up!".



post #4 of 7

Hi Guys, I am Care, and all new to this site, Nice to meet you all.


post #5 of 7

I don't know much about the organisation of the US armed forces.  I do know a bit about our own - my Dad was an officer in the British army, and we lived around the globe, including quite a few hotspots.  The US services chefs on here seem very nice.

post #6 of 7
Thread Starter 

My father was in the Army as well. He was enlisted hit entire career. 27 years.


Growing up, I lived in nine states and two different countries, Germany and England.


I miss England tremendously.

post #7 of 7

Whilst I lived in England and have famiy who reside there - I'm Scots!

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