Hi everyone. I'm a 33 year old chef from Lebanon, Missouri. I graduated from Le Cordon Bleu St. Louis and currently work the line in a local restaurant. Hope to learn and give advice on here.
Hello from Mid-Missouri
Hello and welcome!
Our membership is broad, both in terms of geography and culinary ability. I'm Scottish and fall into the category of 'extremely enthusiastic amateur'. I've taken short courses at cookery schools all over Europe, including LCB, Paris (but that was more years ago than I really want to reveal here!) - and admire those who make their living from the food trades!
Feel free to join in on any thread you find of interest, or start your own in the relevant forum. There are three Professionals only fora where you will be able to chat to others in the culinary trade - but I hope you will also post elsewhere on the site, as those fora are read-only for those of us who are not employed in any culinary capacity! We also have a culinary student forum, where chefs help with advice for students, too.
The wikis, blogs, reviews, articles and photography gallery are all well worth spending time to view - and can be a source of much inspiration.
I hope to see you around the boards.