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post #1 of 4
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  I am currently a baking and pastry student at Johnson and Wales University. I  got my start in the field at a technical high school and was taught by Jim Berman who is also a member of the sight. For the past four years I've been working in a full service family owned bakery taking orders, waiting on customers and some low key decorating. Currently I am finishing my associates degree and plan on getting my bachelors in food service management. I can honestly say I cannot see my self doing anything else with my life.

post #2 of 4

beckybakes,

Well I know you have had one great instructor. I am excited you have fit in to a family bakery business. You just hang in there and enjoy yourself. If you ever visit Dallas, Tx. Please make sure you come by to visit our little family bakery.

Best Wishes.

Panini

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 4

Welcome Becky!! Any student of Jim's is a friend of ours. You are fortunate to have a path in your professional life, and role models/teachers to assist you in reaching your goals.

 

I bet you know more about this site than many newbies, so I'll just invite you to enjoy the site, the community and the advantage you have in taking part here.

 

Good luck! We'd love to hear about your culinary journey along the way.

Regards,

Mezzaluna

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Moderator Emerita, Welcome Forum
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post #4 of 4

Becky! Glad you joined ChefTalk!! There are some really great people here with a world of experience. Hope all is going well @ school. See you when you come back!!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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