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post #1 of 2
Thread Starter 

Just wanted to introduce myself.  Been cooking all my life, professionally for about 10 years.  Had a first career in financial services while I was studying at J&W weekends for three years, and jumped ship after getting laid off 2 weeks after 9/11.  5 years in the private clubs worked up from intern to Sous Chef, 1 year with Aramark Business Services as a Chef/Manager, 3 years as a Restaurant Chef, and now I am in the process of opening a new brewpub as Executive Chef/Manager.  Cheers!

post #2 of 2

Hello, John - welcome to Cheftalk!


Our membership is from around the globe and all levels of culinary expertise - from those just starting out and not being able to boil water, through enthusiastic amateurs (that's my category!) to masterchefs.  So there are lots of opinions and lots of areas of local expertise amongst our membership.


Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  There are professional fora that are worth a visit for those of you who currently work in the culinary trades (which are read-only for those of us who don't!)  The articles, reviews, wikis and blogs on the site are well worth a view - as are the photograph galleries!


Hope to see you around the boards!

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