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glad to finally meet everyone

post #1 of 7
Thread Starter 

what's up my friends? just wanted to say hello and introduce myself. my name is sean and im 27. been cooking professionally on the line for almost 10 years. i was looking for a place to listen to, and share, thoughts on this crazy, addictive, frustrating, and rewarding career we all seem to be psychotic enough to commit to. most of my friends have no idea what my job involves and i have trouble conveying the absolute insanity of a busy service to them, but i know you all will have plenty of advice and experience and I'm looking forward to hearing from everyone!

 

"vegetarians are the enemy of everything good and decent in the human spirit and an affront to everything i stand for; the pure enjoyment of food." 
-Anthony Bourdain

post #2 of 7

Hello, Sean and welcome to Cheftalk.

 

Our membership is wide - both in terms of geography and culinary expertise - from those just learning to boil water through to masterchefs, and all levels in between.  I fall into the 'very enthusiastic amateur' group!

 

Feel free to join in on any thread you find interesting or start your own in the relevant forum.  There are also three Professionals-only fora which you may find of assistance in order to 'vent', for instance!  The wikis, blogs, articles, reviews and photgraphs are all well worth spending time to view.

 

Hope to see you around the boards.

post #3 of 7

As far as Tony Bourdain  The guy has been through the gamit and knows the business , but  his attitude of 

''My way is the only way ''' is wrong.

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 7

Welcome, glad to have you.

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 #5 of 7

Hello there, look forward to seeing you around the site.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #6 of 7

Welcome Sean, hope you have time to contribute to these discussions. What part of the world do you inhabit? I am in Central Calif near the coast.

 

Mark

post #7 of 7
Thread Starter 

hey mark. im in central ohio at the moment. central cali eh? must see some nice product out there, being so close to the source.

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