I am a Station Line Cook currently at the Seminole Hard Casino, I am looking foward to conversing with fellow food and restuarant enthusiasts. I have many questions and hope I will be able to provide some answers. I have only been cooking for about a year and a half, I have not had the time or money to attend culinary school but I have purchased several culinary textbooks and cooking manuals and have been studying them vigoursly as well as applying many techniques I have learned at work and home. I hope to do everything I can to become the greatest cook I can be and further expand my culinary knowledge. Thank you all.
Hello Chefs and fellow Culianarians
Welcome aboard, we all learn from one another.
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...
Aloha Bolyard and Welcome to Chef Talk, you're in very good company here.
The community ranges from Pros such as yourself all the way to folks like me, a Home Expert. I give you major cred!!! I'd say that you don't need no school, you got it!
I hope you've looked around the Articles, Reviews and Galleries, it looks like you've found the forums already.
I'd like to suggest to you that you utilize the Search bar at the top of the page, as many topics have been discussed previously.
If you have question in regards to the site after reading the FAQ and the Community Guidelines, please PM a Mod or Admin person, everyone has great respect for one another.
Translation: alo, sharing or in the present
oha, joyous affection or joy
ha, life energy, life or breath
The joyful sharing of life energy in the present