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Happy Cooking to each of you.

post #1 of 4
Thread Starter 

Hi,

I am Chef Juanita, kitchen manager and chef of Vino Volo SLC. I am also a culinary student at the International Culinary Institute, working on my Bachelors degree  in culinary management. And I have been a caterer for over 20 years.I'm glad that I found this site, it will be nice to bounce things off others that understand what we do, how we do it, and why we do what we do!

I'm new to the restaurant end of things and at times I'm overwhelmed, but I love what I do and the people I work with

I am so happy to be working my dream job, it brings me such joy to see others enjoy what I create.

post #2 of 4

Aloha, Welcome to Chef Talk Chef Juanita.

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 in the relevant forum.  We're all here to share, chat, and basicly indulge in all things food.  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.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, 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.  Really glad you're here!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #3 of 4

Welcome Chef, we are glad to have you. Please check out our catering forum you should find some good discussion there.

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 #4 of 4

Hey, I know you. Small world, eh? 

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