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herrooooo...!

post #1 of 5
Thread Starter 

Hi guys! My name is Ila, I've been a line cook for a little over a year. I work at a gastropub, but I have staged at some high-end restaurants here and there.

Lately I've been very antsy, looking for new outlets... So here I am! Being a newbie, I have a million and a half questions for everyone. I'm just here to learn, so please bare with me! crazy.gif

post #2 of 5

Welcome to Cheftalk!

 

Our membership is wide - both globally and levels of expertise, so any questions you may have will no doubt get multiple answers.  The wikis, blogs. articles, reviews and photography on the site are all well worth spending time to view.

 

Hope to see you around the boards.

post #3 of 5

Greetings, Ila! There is a wealth of information here!

"The satisfactions of making a good plate of food are surprisingly varied, and only one, and the least important of them, involves eating what you've made" - Bill Buford, Heat

Reply

"The satisfactions of making a good plate of food are surprisingly varied, and only one, and the least important of them, involves eating what you've made" - Bill Buford, Heat

Reply
post #4 of 5

Welcome Ila, glad to have you. We have many culinary students who ask questions about how to stage and what is required, how to get the gig etc. Would be great if you could help out answering some of those questions as you have time.

 

Thanks.

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
post #5 of 5
Welcome!
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