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post #1 of 5
Thread Starter 

Hi all, Id just like to introduce myself to the forum. My name is John Ferguson and i am currently a Chef de parti working with a agency doing temp work. I am 27 years old and after studying business at university and working in sales and marketing. I realised i want to become a chef.

So 2 years ago i started washing dishes at a kitchen and now i am a chef de parti. I am on the forum to make friends in this industry and to learn new and exciting things from anybody.

So hi everybody!

post #2 of 5

Hello John and welcome to Chef Talk. You've come to the right place, as this community appears to be a great fit for you: plenty of career-changers and people eager to learn about the culinary industry, cooking and connecting with others in same. 

 

What are your food interests? How did you come to them? Are there mentors who inspired you? I hope you'll share your journey, and that you visit often to learn and share.

 

Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 5

Hey John welcome. Hope your career change is working out for you. So many other members who have gone through the same switch so I think you will find some great discussions. Let us know if you have any quesitons.

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 5
Great to have you aboard John, welcome to the site.

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 5
Thread Starter 
  • Hi and thanks for your reply. Sorry for the late reply but the one thing that i am learning quickly is that wen your working in a kitchen at a lower level and studying you really do not have time for anything else. But everyday i am learning new things so its a good thing. I have recently left work at a seafood restaurant/hotel that i have been working for the past year and have started working for a temp chef company as the money is good and they send me all around the country to different kitchens who need cover for 2 weeks or 1 month, 2 months and so on. I think it is a excellent way to learn the trade as you are working with different ingredients, menus everyday! The people i look up to in this industry is Jamie Oliver for his cooking and attitude and enthusiasm and Gordon Ramsey for what he has achieved. I would really appreciate any ​advice from any head chefs on the site as to what i can do to become a head chef as quickly as possible. I know its hard work and that is what i am doing at the moment but any ither sound advice will be greatly appriciated.
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