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New Chef in Town

post #1 of 4
Thread Starter 

My name is GSUchef  and I am a chef!

 

Obviously, I am new to the forum and I am looking forward to "meeting" and "talking" with other culinary professionals and enthusiasts.

 

I have been working in restaurants since I was 15. It was a Chinese restaurant and I was hired a waiter. I hated it. I would go hide out in the kitchen talking with the cooks and prep. Eventually they showed me a few things and I thought that was awesome. One day I came in to work and my name wasn't on the line up, the owner told me in broken English that I will no longer be working as a server and that my new position was in the kitchen as prep and line cook. I thought he was pulling my leg, but no he wasn't I was going to be running the stir fry station, complete with three large jet burner woks, on the upcoming weekend. That Friday night I was neck deep in the weeds with no relief in sight. I managed to keep afloat and I survived. That was almost twenty years ago and  I still keep in touch with that older Chinese man and I blame him for my cooking addiction.

 

I went on to culinary school, JWU, I have worked many long days and long hours and I am still enthralled with the magic of the kitchen. 

 

Again I am looking forward to meeting and talking with fellow chefs and exchanging war stories about all the crazy things we have seen and experienced.

post #2 of 4

Welcome!

 

I'm not a chef, just a very enthusiastic amateur, but the beauty of this site is that there are all sorts of members, from around the globe, joined in a love of food.

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  There are three professionals-only fora, but I hope you won't restrict your postings to those, as many of us (amateurs) cannot post there.

 

The wikis, blogs, articles, reviews and photography on the site are all well-worth spending time to view.

 

Hope to see you around the boards!

post #3 of 4

WELCOME ABOARD.

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

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

Welcome GSU, I look forward to seeing you around the boards.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
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