Hey I'm new to the board and just wanted to say hello. My name is Chris and I'm currently a sous chef at a casino resort here in WNY. The food culture here in the Buffalo area is in the middle of a turbulant and exciting time. There are cutting edge new places popping up all over that compliment the rich food traditions of the diverse ethnic communities of the rust belt. Im excited to be progressing in my career and look forward to learning some things about the trade from other enthusiasts here on the board.
Hello from Western New York...
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Aloha, Welcome to Chef Talk Chris.
It's sounds like you're right in the thick of it all.
I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.
Feel free to join in any conversation or start your own relevant thread. You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously. The Articles, Reviews and Galleries are of note as well. Should you have questions in regards to the website that are not addressed in the FAQ, please feel free to Private Message a Moderator or an Admin person. Everyone here is most helpful and treats one another with the utmost respect.
Have a good time!