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Bonjour

post #1 of 2
11/11/11 at 12:57am
Thread Starter 

Hello all. I am new to the forums; I was looking for online retail shops for a new set of knives and stumbled upon this forum/site. :)

My name is William I am 25 with 8 years of culinary experience and 4 years of being a sous chef. Currently I am a sous at a french bistro with slight Italian influences. We have an indoor seating of about 75 and when its open an outdoor seating of 20. During a typical weekend dinner we do about 100 covers on average....give or take.

 

I have worked everything from QSR to fine dining.

Thanks in advance for having me aboard :)

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post #2 of 2
11/11/11 at 2:02am

Hello William and welcome to Cheftalk.

 

Lots and lots of knowledge about knives on this site - if you want/need advice, you've come to the right place!

 

Our membership is drawn from around the globe and all levels of culinary ability - from 'can't boil water' to masterchefs - and all stages in between. 

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  There are 3 professional fora where you can discuss things with other chefs - but we hope you will also post on the other boards, as the professional area is read-only for those of us who are not presently employed in a culinary trade.  The wikis, blogs, articles, reviews and photography are all well worth spending time to view.

 

Hope to see you around the boards.

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