or Connect
New Posts  All Forums:Forum Nav:


post #1 of 2
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 :)

post #2 of 2

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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions