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Wanted to say HELLO!

post #1 of 5
Thread Starter 

Hello everyone!  My name is Michael Dennis, My lovely wife and my best friend, Jacqueline, are so blessed to find this site.  We live in Charlotte NC and we are making our second foray into the culinary world.  We once owned a baking business called "Le Boulanger Mieux.  I was amazed that ten years after we stopped baking people were still talking about our offerings.  We made brownies, blondies, cakes cookies, pies and confections. I was a lot of fun.

We are originally from New York and moved to Charlotte in 2001.   We love it here in Charlotte and as I said we are going into our second journey into the culinary waters.  It'll be great to have all you along.  If any of you hail from Charlotte and the surrounding counties, give me a yell anytime.  I look forward to hearing from you and maybe even meeting you perhaps in your business or your culinary career here.  Love you all, (You are all human I believe)

 

Michael and Jacqueline

post #2 of 5

Welcome to Cheftalk.

 

I'm from Scotland, so nowhere near NC - but I bet your pasties are great!  Our members are from around the world and all levels of culinary skills; from those just starting out, via enthusiastic amateurs (I'm in that camp) to master chefs.  The wikis, blogs, articles, photographs and reviews on the site are all well worth spending time to view.  Feel free to post on any thread you find interesting, or start your own in the relevant forum.  There are also 3 professional fora where you can exchange views with other professionals.

 

I hope to see you around the site.

post #3 of 5

Welcome Michael. Really cool to hear about your pastry shop it would be interesting to hear about why you closed did down after so many years. What is your new culinary venture?

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)
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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
post #4 of 5
Thread Starter 

Thank You Ishbel for your kind words.  I've never been to Scotland, but from pictures I've seen it is a lush and beautiful. I'm sure it is an inspiration to you.  I pray your culinary journey is a great one.

post #5 of 5
Thread Starter 

Thank you Nicko for your response.  I'm not sure why we stopped baking (it was a home based enterprise) we were at it a relatively short time.  We had some of the products on the food truck just outside the campus gate where I was employed.  The baked goods were really great,; brownies, blondies, chocolate chip walnut cookies, delicious oatmeal raisin walnut cookies, white chocolate macadamia, sweet potato pecan pie, cakes, pies, and confections.  This time we are aiming at more healthful, sugar free and eventually gluten free baked goods, this time e are starting o a larger scale, out of a professional kitchen, serving the "food deserts" in our area, there is a lot more to it than that, which i will be sharing on this site.  I am also thinking of starting to journal it here and on some of the blog sites I have done some other work on.

Thank you Nicko for your interest.  I hope I have answered your questions. I not able to share the particulars right now, but I hope to one day reveal it all.  We are in the process of incorporation and solidifying our structure and developing a business plan based on the God given vision we have been blessed with.  We can actually see what the end product is and how it will be a great blessing for thousands of people within these "food desert" communities (some 73,00 to 75,000).

Well that's all for now.  Take care Nicko, I look forward following you and reading your contributions.  God bless

 

Michael and Jacqueline

 

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