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post #1 of 6
Thread Starter 

just wanted to properly greet all the fellow BOH'sers;)

 

my background is 5 yrs in the biz. got my first job in a kitchen while i was in culinary school in san diego (and thank jeebus for that, cuz getting hired on to cook with no experience is such a pain!), ran the kitchen after sticking around for 2 yrs there, then moved up to northern california, and got some chops doing 'club' work, and now, i currently work at a mom and pop italian place with aspiring goals.

 

look forward to getting to know you all better:)

post #2 of 6

Welcome to CT. 

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

Reply
post #3 of 6
Thread Starter 

thanks:D

post #4 of 6

Welcome to Cheftalk.

 

You will find that the members here are at all levels of culinary ability and from around the world, which makes for interesting 'conversations'!

 

Feel free to join in on threads you find interesting, or start your own in the relevant forum.  There are three Professionals only fora, which are read-only for those of us (me, for instance) who are not employed in a culinary capacity!

 

The wikis, blogs, articles, reviews and photography are great and well worth spending time to view.

 

Hope to see you around the boards.

post #5 of 6

Welcome glad to have you.

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
post #6 of 6
Thread Starter 

@ishbel, and nicko

 

thank you for the warm welcomesmile.gif

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