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Well Hello Chefs!

post #1 of 4
Thread Starter 

Great website! very helpful with tons of information! I'm currently a line cook working the summer in S.C and seeing what a tourist season is like for a restaurant. I guess one way to describe our menu is American style seafood and steakhouse and lots of saute food as well. Before that I was working a Spanish(Mexican)/Korean fusion in another city. I'm putting in the hours and gaining the experience for now and planning to start culinary school early next year. Nice meeting y'all!

 

 

Cheers

post #2 of 4

Welcome to the fold.

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...

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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 #3 of 4

Nice to meet you also !
 

post #4 of 4

Aloha, Welcome to Chef Talk MediumRarePlz,
This is a wonderful website to connect with like minded people from all around the world.  It sounds like you're havin' a good time South Carolina, it's great there in the Summer.
Jump in feet first where ever you find an interest. If you have questions in regards to the website, you can PM to one the Mods or Admin people. I like to check the previous threads in the search bar to find past discussions.  The Articles, Reviews, Galleries and the Specail Guest Forum are terrific.
Most of all though, enjoy!

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