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Hello Everyone!

post #1 of 7
Thread Starter 

Hello. I am a student of catering from Slovenia. I've been reading this forum for a while and I really like the community.

Finally, I would like to join, cause I do have questions myself. Unfortunately, not much to add as I am new to business.redface.gif


Edited by lunica - 4/15/12 at 4:32am
post #2 of 7

Welcome to Cheftalk.

 

Everyone is welcome and everyone's contributions are given the same interest, so I hope you'll feel ready to join in on any conversation you find interesting.  There is a section for culinary students where you can exchange ideas with students from all parts of the globe.  Our membership is wide, I'm Scots, for instance - this can make for very interesting conversations, which I hope you will feel ready to join in on!

 

The wikis, blogs, articles, reviews and photography on the site are all well worth spending time to view.

 

Hope to see you around the boards.

post #3 of 7
Thread Starter 

Thank you. smile.gif

To be honest I do have some experience in restaurant service and I am working in a hotel kitchen right now, besides going to school. However, until now I never wished to learn more that I needed in order to get my pay check at the end of the month. I guess I wasn't sure if this is really what I wanted to do.

I have also traveled some. Worked in London as a waitress, for two a few months and Key West, Florida. That is why I am really happy to find this forum, I want to bring some freshness as I learn into the conventional style of cooking, that we use at our hotel.

post #4 of 7

Welcome aboard.

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 #5 of 7

Welcome we have lots of great discussion for culinary students.

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 #6 of 7

I'm new in the Community too. Nice to meet you guys here. Hopefully, we will share information together.

post #7 of 7
Thread Starter 

Hello To you, too. Welcome to the forum. smile.gif
 

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