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New here

post #1 of 2
Thread Starter 

Joined a couple days ago and posted in another section before I realized this is the proper introduction section


Sous at a ~150-250 cover/night steakhouse

Everything is broken down from primals and cut/ground/portioned by mainly me

7 years in kitchens, going on 8 in November

24 years old, Italian. Grandma taught me how to cook when I was 10 or 11

Culinary school ~6 years ago


What else is needed for an introduction :p

post #2 of 2

Welcome Shootoo to Chef Talk, it looks like you've already jumped in feet first, great!

Don't forget about the other aspects of Chef Talk, such as the Articles, Galleries and the Reviews.

The membership here is from around the globe, people who "can't boil water" to CMC and everything in between.  We all come together with an interest in food.  You might want to utilize the Search Bar at the top of the page, as many topics have been around the globe too, several times.

Should you have questions about the website after reading through the FAQ and Community Guidelines, PM a Mod or Admin.  Mostly, have a good time.


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