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post #1 of 3
Thread Starter 

I just separated from the Navy.  I am now looking to pursue my goal of being a chef.  Being a Chef was something I wanted to be when I grew up, that has not changed. 

I am now looking for employment in a restaurant to get the experience I need to attend the Culinary Institute of America.

I really enjoy buying instructional books on different regions and cultures of food.  Giuliano Bugiallis book on Classic Techniques of Italian cooking is my favorite.

 

I am currently residing in San Diego, and if possible would love to connect with some chefs and possibly visit some kitchens and help out. 

post #2 of 3

Aloha, Welcome Adrian to Chef Talk.

Thank you for your service to our Country, I'm sure that this will be quite a change for you now.

With over 40,000 members, I think you'll be pretty busy exchanging ideas with other like minded people from around the globe.

Take a look around; once you've gone over the FAQ and Community Guidelines and you have questions in regards to the website, please PM a Mod or Admin person for assistance.

The Forums are great, but so are the Articles, Reviews and Galleries.

Start a thread of your own in the relevant forum, or even post up your culinary accomplishments.

You might want to do a search at the top of the page for past discussions, as many topics have been gone over several times before.

Mostly, enjoy!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #3 of 3

Hey Adrian, welcome! Did you work as a chef in the Navy at all? That would be such a cool experience just to see food served on that scale. Either way welcome we are very glad to have you. We have a strong pro community and I think you will find a lot of help there. Let us know if you have any questions.

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
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