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New kid around the block.

post #1 of 2
Thread Starter 

Hey there world! 

     Kind of new at this whole forum thing but it seems like a really honest place to get some solid feedback. I am an intern in a confections shop in town and am learning that I have a passion for cooking both with pastries and hot foods. I am a part time intern and a part time server in a hotel so I get both front of house and back of house experience. I find that it is better to have a total understanding and to ask questions rather than to just stick to one trade. I would love any tips and advice and am more than happy to give as much feedback as possible. Looking forward to this site and all the good discussions that come!

post #2 of 2

Hello - and welcome to Cheftalk.

 

Our membership is drawn from around the world and all sorts of culinary ability, from enthusiastic amateurs to all types of culinary professionals.  We have a forum for culinary students - with lots of helpful information from others exploring the opportunities that are available within the culinary sphere.  We also have three professional fora  which are read-only for those not presently working in a culinary capacity.

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  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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