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New Guy Nick!

post #1 of 3
Thread Starter 

Hey all,

 

I'm an Oakland, Ca based Chef/Owner of a small ingredient-driven pizzeria called Nick's Pizza. Most of my training is in baking and pastry, and as much as I love making pizza, I will always miss the pastry kitchen.

 

I've been meaning to join your forum for awhile, so glad to find a solid community of chefs online.

 

Cheers!

 

Nick Yapor-Cox

/p>

post #2 of 3
We are to meet you, Nick!

There are three professional fora as well as those open to all members. Feel free to join in on threads you find of interest, or start your own in the relevant forum. The wikis, blogs, articles, reviews and photography are worth a view, too!

Hope we'll see you around the boards.
post #3 of 3

Welcome Nick glad to have you. How long have you been in the pizza business?

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)
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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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