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post #1 of 4
Thread Starter 

This probably should have been my first post - oops!

 

Hello all, I am a 22-year-old jack-of-some trades.

 

I started in the hospitality industry working as a baker at a local cafe.

Then I moved to England and got a Uni Diploma in Brewing Technology (yes, beer).

I worked for two seasons in a remote hotel in the Scottish highlands as a pastry chef, under a Michelin Star chef - talk about a learning curve!

And then I had an incredible opportunity to work with an English microbrewery for nearly a year, as their brewer, pub manager, and general go-pher.

Since I had the time, I figured I'd bike around Germany and Belgium from brewery to brewery; who wouldn't?

Now I'm back in Canada, working as a pastry cook in a fine dining restaurant.

 

I spend an inordinate amount of time thinking, making, and learning about food and beverages.  I homebrew.  I roast my own coffee.  I want a grain mill for flour (next birthday!).  I like to debate, I love to learn.

 

I look forward to meeting you guys!

post #2 of 4

… and wait a minute, you’re only 22? 

OMG (oh my gravy) !!

You are ambitious, I tip my hat to you!! 

…and say ALOHA!! 

Welcome to Chef Talk. 

The membership is from all around the globe, myself, I’m from Hawaii and am a Home Cook, so I can only read the Pro-forums, so please keep on posting in everything else.  tongue.gif 

If you have any questions in regards to the website, take a look at the FAQ at the bottom of the page, anything further you can PM to the MOD’s. 

We look forward to seeing some of your brews!! 

CHEERS!!

 

post #3 of 4

Good Background, for 22 you are ahead of the game .Keep it up.

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...

Reply

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...

Reply
post #4 of 4

Welcome to Cheftalk,

 

Look forward to seeing you around the sites.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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