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new over here

post #1 of 4
Thread Starter 
Hi everyone. i have roamed this site for a few months. After reading & debating whether i should join the forum. I said what the heck!? i'll do it! So now im here:)
little bit about myself.
Love the restaurant industry.
Have been a line cook for 1 yr 3 mo.
Passionate about food.
post #2 of 4

We're glad that you have decided to jump in and start posting!


The site is great - people from around the globe, all levels of culinary ability, amazing wikis/blogs, articles, reviews and photographs - what's not to like?!!!!


Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  There are 3 professional fora, but we hope you will post in some of the other fora, too as those three are read-only for those of us who are not currently employed in a culinary sphere.


Hope to see you around the boards.

post #3 of 4

Welcome to Chef Talk, Foodlover! It's good to see a satisfied lurker sign up and become part of the community. While the discussion forums are great, don't miss the cooking articles, equipment and cookbook reviews, photo galleries and more. We've been around for over a decade, so you may want to roam around in earlier threads and postings. The Special Guest forums are amazing, too. You can read information from food scientist Harold McGee, public TV chef Sara Moulton, sausagemaker Bruce Aidells, master cheesemaker Sid Cook and others.


How did you get into the field? Were there people at home or in the business who inspired you? 


We hope you visit and participate often. 



Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #4 of 4
Thread Starter 

Thank you both for the warm welcome! :


I first started the field when i was 18 yrs old working at Wendy's fast food. I was a dishwasher at first then quickly moved up to taking orders, cleaning bathrooms  & dining area. I also worked the drive thru windows when needed. I had worked every station except the hot line. Although it wasn't the most desired job, starting in those positions made me realize i wanted to work in the industry. From that job i went off to culinary school and progressed from there.


My family (cousins) inspired me to cook. Each year all of us would make from scratch biscuits, pies, breakfast sandwiches, rib dinners for a, arts festival each year at my church .  There were many other vendors as well i loved it! The smell of homemade sweet potato pie and the scenery of older mothers putting love into this craft. This is what I had dreamed of doing myself.

My other inspirations are the four chefs who invested their time into me ( and other students) while i was enrolled in the culinary program in culinary school ( 2 of the 4 are pastry chefs ).  All four of them cared about each students progress & did not hold back information when i asked questions.These chefs also were honest,down to earth, gave advice, encouragement, & were my mentors .I am very grateful for them.



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