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The newbie South African Patissier

post #1 of 3
Thread Starter 

This is the Culinary-Kitten saying "hey" all the way from South Africa. I've been in the industry for  years. I went to a culinary institute and trained in advanced patisserie, although I can cook a very mean steak, I still prefer my pastries and wedding cakes. I prefer working in bakeries than in the pastry section of a restaurant kitchen. I love bread. I love it enough to only eat freshly baked bread from the ovens for breakfast everyday. I have also worked as an artisan baker using a stone wood fired oven.

 

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post #2 of 3

Welcome to ChefTalk!

 

Our membership is gathered from around the globe, so you'll feel at home here - and all levels of culinary skill and all culinary trades and professions, too.  I fall into the category of enthusiastic amateur and love to bake.  I say it's in my genes as I'm Scots and we grow up learning how to make cakes and breads.

 

Feel free to join in on any thread you find of interest, or start your own in the relevant forum.  There are also 3 fora for professionals, where you can exchange ideas and views with fellow experts.

 

The wikis, blogs, articles, reviews and photography on the website are all well worth taking time to view.

 

Hope to see you around the site!

post #3 of 3

Welcome. What culinary institute did you go to? The one in the USA Culinary Institute of America or one in your neck of the woods. Glad to have you, we are always look for members who can lend a hand in our pastry and baking forums. Let us know if you have any questions.

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
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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