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HI!

post #1 of 4
Thread Starter 

Hello everyone, I am a culinary student, having begun my studies 3 months ago. I have just recently made a career change, to become a qualified chef, after having done 4 years at uni in graphic and jewellery design. I found that these mediums were not suited to express my raw creativity, and I felt that perhaps food is something that will never become redundant as a medium, and is something I have a passion for, so here I am! Looking forward to a tough, challenging, and rewarding career. Cheers! :)

post #2 of 4

Welcome, Xiibra! We're happy to have you in the community. You join a truly international crew that spans all areas of the food industry, all food interests, ages, etc. A good many of us have moved from other careers into cooking (or vice versa), and bring some of those qualities to the table, if you don't mind a rather lame pun.... I've met some gifted pastry chefs here who have art backgrounds. Check out the galleries and have a look at their work as well as some fine examples of garde manger and beautiful plating as well. 

 

You'll want to meander into the Culinary Students' forum to check out the conversations there. The search feature can help you locate earlier conversations on topics of more general interest which may have been covered before. 

 

We hope you visit often and look forward to your contributions here.

Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 4

Plus in the food business, you will never starve!

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 #4 of 4
I'd like to add my own G'day!

Australia is one of my favourite places to visit and I have lots of friends and relies there. I've been visiting doe decades and really love how wonderful the standard of culinary expertise has become over there. I love Sydney and have eaten at some great places there and also in Melbourne.

Hope to see you around the boards!
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