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food expert required! please help  

post #1 of 18
Thread Starter 

Hello,

 

Does any one know how to get in contact with food experts/chefs, who can help me create a menu for a start up business?

I have looked all over the internet to no avail.

 

Would be very grateful if someone on this delightful forum could help

 

Thanks

 

Toodles

post #2 of 18

Food experts/chefs can be found at restaurants, culinary schools, and trade shows.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #3 of 18

I am a food expert.

post #4 of 18

I am also a food expert.. regarding any food currently in front of me. I expertly dispatch of said food.

post #5 of 18

Is this a paid gig?

post #6 of 18
Thread Starter 

yeah could be, if your experties are expert enough

post #7 of 18

I AM NOT GOING TO DO YOUR HOMEWORK.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

post #8 of 18

Our experties are beyond belief.  Can we start with the cocktail menu?  

post #9 of 18

THIS KID WILL NEVER LEARN UNLESS HE DOES RESEARCH HIMSELF. Here on chef talk over the years we got this type of question a lot and found its students that were lazy and wanted us to do the assignments that they were given. We know how they do not therefore have to learn the way we did.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

post #10 of 18
Quote:
Originally Posted by cheflayne View Post

Food experts/chefs can be found at restaurants, culinary schools, and trade shows.


You said it cheflayne, there are way too many avenues open to learn.

 

@ chefed, He knows what sources to go to , just a question of doing it. BTW there is much on the internet if he can't get out for one reason or another.

 

Petals.
 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
post #11 of 18
Thread Starter 

Lol at some of the comments on here.

 

I guess non of you ever watched bambi as kids. If you did, maybe you would of learnt the general polite rule of "if you have nothing good to say, then dont say anything at all".

 

I can only assume that some people commenting on here *eh hem, chefedb, are disgruntled, middle aged men/women who have nothing better to do with their time than give their two pennies worth wheres its not wanted nor needed.

 

For the record I am not some Student looking for answers to homework. Im a 23 yr old, Coming from the IT world, looking to start a food business and need some help.

The title was meerely in jest to try and get the most responses ( notice the "toodles" ending on the post )

 

This is 2012 my friends. The internet is a great tool where the global community can help eachother out.

 

toodles

 

oh, an btw, @ petalsandcoco, seckkle yourself

post #12 of 18

Just because of how you responded, I have no regrets as to what I have posted.

 

You are  young.....now go do your homework !!! Come back when you have learned some manners.

 

Petals.

 

ps. I am calm.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
post #13 of 18
Quote:
Originally Posted by jeffspooner View Post

Lol at some of the comments on here.

 

I guess non of you ever watched bambi as kids. If you did, maybe you would of learnt the general polite rule of "if you have nothing good to say, then dont say anything at all".

 

I can only assume that some people commenting on here *eh hem, chefedb, are disgruntled, middle aged men/women who have nothing better to do with their time than give their two pennies worth wheres its not wanted nor needed.

 

For the record I am not some Student looking for answers to homework. Im a 23 yr old, Coming from the IT world, looking to start a food business and need some help.

The title was meerely in jest to try and get the most responses ( notice the "toodles" ending on the post )

 

This is 2012 my friends. The internet is a great tool where the global community can help eachother out.

 

toodles

 

oh, an btw, @ petalsandcoco, seckkle yourself


I would add that the way you asked was quite rude.  In general you start with an introduction.  Explain who you are and why you need help.  Include some details such as size and length of project, budget, etc.

 

post #14 of 18
Thread Starter 

quite rude?

 

I asked a question on a public forum.

 

To not contradict my last post, I will just say, Thanks for your input

 

Toodles

post #15 of 18
Thread Starter 

Petals, darling, this was meant to be 'homework'. All I wanted was a bit of advice.

 

If you didnt have anything positive to say, then why take the time out of your exciting life to post a reply?

 

I would hate to be one of your children.

 

Jeff Spooner. Remember the name

 

peace

 

 

post #16 of 18

Jeff,

 

Forgive me if I came across as offensive. Can we start all over ? This is a public forum and if I have offended you then I will be the first to apologize.

 

You posted but gave very little info, can you please be more specific as to what you are looking ?

 

It is up to you if you wish to reply.

 

I am at work right now but will log on/off when I get the time. If there is anything I can do for you then I will post, gladly.

 

Cheftalk is not about tearing people apart. There are also chefs you have addressed in your post that have so much knowledge it would make your head spin.

 

Use some honey....it works a bit better.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
post #17 of 18
Thread Starter 

Its ok luv, no need to aplogise.

 

I've found food consultants online who can do the job

 

It was silly of me to ask a leading question on a free public forum. I shall now go and give my self ten lashes for my incompetence.

 

and they say the young are the ones ruining the world...

 

toodles

post #18 of 18

I'm fairly young and in IT as well. It's great that you are branching into a new area, and I think in terms of finding a place to get input you picked a great site.

 

That being said. Your very first post here is the typical "PLEASE HELP" plea that so many inexperienced individuals throw up on forums all over the place to try to get attention and solve their problem with the least amount of effort put forth. Those posts are viewed as being from individuals that hold no regard for the community at large and it is evident that when you "looked all over the internet to no avail" that you put the same effort into your search as you did your first post here.

 

I'm glad you returned if only to make snarky replies to what was an appropriate response to your first volley. Arrogance.. and seemingly incompetent.. you should go far in the food world.

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