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Introduction

post #1 of 4
Thread Starter 
Hello Community, I've posted a succinct biography of where I am currently in my professional development and am excited to have found this resource. I have wasted countless hours on Facebook and can't wait to get "up-to-speed" here on ChefTalk.

I just read an article called "Passion of a Chef" and I feel that it is something I must develop. I caution this sentiment by saying I would much rather develop a love for cooking than jump headfirst into something I feel mediocre about. I would like to enjoy a descent pay and am desirous of working toward that. Working the line, as described in the article, is enthralling and fills me with anxiety. It provokes a sense of what I must look forward to.

I am currently reading Vileisis' Kitchen Literacy. I can't wait to participate in forums, learn from the skilled and share what I am learning and know.
post #2 of 4

Aloha, Welcome to Chef Talk chefkwik.

With over 40,000 members I think that you’ll be busy chatting, sharing and exchanging ideas with people from around the World, in all different levels of culinary experience.

Now, don’t forget about us Home Cooks, we put plenty on the table every night!

The Articles, Reviews and the Galleries are pretty fab; the Search Bar at the top of the page is a great tool in looking for topics that have been discussed previously.

Once you’ve reviewed the Tutorials, Community Guidelines and the FAQ and you have questions in regards to the website, feel free to PM one of the Mods or Admin people, everyone has great respect for one another.  We're all here at Chef Talk because we have a passion for all things food.  Join in were ever you feel comfortable or start up a conversation.

Once again, Welcome.

k~girl

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 ChefKwik glad to have you. I think you will find some solid discussions and members who can help you discover your cooking passion. It is a fine line between loving cooking and having a passion for wanting to run a kitchen which is what a chef does. Let us know if you have any questions.

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
Thread Starter 
Thank you kaneohegirlinaz and Nico for the feedback and motivational words. Your team is administrating a valuable resource for we who love to cook, like to eat and love to cook for those who love to eat. You've a wealth of knowledge at this go-to site! Thank you again!

PK
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