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Hello All....

post #1 of 3
Thread Starter 

Hello all. I have lurked on this site for a while now, and thought I would sign up and get in on whats happening. Look forward to talking to everyone and learning from you guys/gals. Cheers!

post #2 of 3

Welcome to Chef Talk. We hope you have a look around and enjoy the site: cooking articles, equipment and cookbook reviews, wikis and more. We're a lot more than only the discussion boards!

 

What kinds of food do you prepare? Are there goals you have in the industry?

 

Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 3
Thread Starter 

Believe me, I have been all over this site. It rocks. Coming into a well crafted and properly moderated forum and website is just as refreshing as coming into a perfectly clean kitchen in the morning for me. So Mezzaluna, thank you for being a part of that. It is certainly appreciated.

 

Currently, I am a chef garde manager preparing haute cuisine (if you had to call it one thing). This is my fifth kitchen, and undoubtedly the best in every conceivable way. Since my introduction to the industry I have pretty much dreamed of being where I am now. Granted that introduction was only three years ago. But, I'm one of those young-buck, more drive than know-how, kinda guys. Which not to say I wouldn't like some more know-how. I would very much like some more know-how.  I guess that would be a goal if anything, to obtain as much knowledge, understanding, experience and depth of palate as is possible without going crazy. I have no desire to "make it" big as a chef/entrepreneur. That seems like more pressure than I deem necessary and I want to keep things small, simple and intimate. I love food more than I ever thought possible and I love sharing that feeling with friends/family/guests/co-workers, anyone really. 

 

So, thank you for the welcome. Happy to be here.

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