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Hello ,From Joe, new guy

post #1 of 7
Thread Starter 

chef.gif Hi, to all ,  just finished culinary school few  months ago

now working in bistro and reception hall also .  hoping to learn a few things and having fun  thanks.........

post #2 of 7

Aloha, Welcome Joe

This is THE BEST place to find whatever you're looking for in regards to food.  There are lively debates; the membership is very diverse in it's extent of culinary expertise, as well as locations around the world. 

Do take a look at the Pro forays and don't forget about the other forums; the Gallery, Articles and Reviews are all quite interesting. 

Check out the FAQ and Community guidelines, if you have further questions you can PM one of the Moderators.

Mangiamo !!


Edited by kaneohegirlinaz - 3/18/12 at 8:45pm
post #3 of 7

Welcome Joe to Cheftalk,

 

Glad to see someone from "Home" on the boards. May I ask what part of Montreal your working at ?  St. Leonard ?

 

Look forward to seeing you around the forum & threads.

 

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
post #4 of 7
Thread Starter 

Joe, from Montreal ,  to reply : work at bistro in st.leonard , (montreal) (LDV)

Also work at" Le Rizz" reception hall smile.gif

post #5 of 7

I heard it was a very nice place. I have been to Christina, Roma, Amiens and a few others..........When I was younger I used to go to cafe Jackie's on Jean Talon, I'm talking 80's.....I'm an old lady now biggrin.gif ......can you hand me that  A535 .....lol

 

 

 

 

 

 

 

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
post #6 of 7

Welcome man hope school was a good experience for you and that you share what you have learned going through the process in our student forums.

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 #7 of 7
Thread Starter 

Hi, Nicko thanks for the welcome, culinary school was a good experience,and was lots of fun.

met all kinds of people in all walks  of life, all ages. I was there for 14 months 5 nights a week

I am now a sous-chef in a small bistro, and also work in a reception hall on saturdays.

One thing only that i recret is not going to culinary school sooner in life, I'm 51 years old

and it's harder at that age.  But still happy with My CAREER CHANGE.

Anyway, Hi again to all ..........

Joe G.,    Montreal, Qc., Canada

 

 

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