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Introduction

post #1 of 3
Thread Starter 

My name is Keia and I am the owner of a new full service Southern Style restaurant in Philadelphia.

 

I've been cooking all of my life. I grew up in a house full of cooks. I had a small take-out in NC before moving to the Philadelphia area.

I'd like to learn more modern cooking and plating techniques.

Normally in Soul/Southern Food (my experience anyway) the technique is just heap it onto the plate. With my new restaurant, I'd like

to clean this up a bit and focus on presentation.  Soulfood can be beautiful too. :) I appreciate any feedback and suggestions. I've truly enjoyed reading some of the forums and cannot wait to read more. Happy Holidays to everyone!

post #2 of 3

Aloha Keia, Welcome to Chef Talk.

This is such a great place, isn’t it?

Take a look around, join in wherever you have interest.  The Special Guest Forum, where past guests have answered some members’ questions, also has some great info.  You might want to do a Search at the top of the page prior to starting a thread of your own; many topics have been pretty well gone over.  Also, you may find that the Galleries have alot to offer as far as plating ideas.  Should you have questions in regards to the website after reading the FAQ, Tutorial and Community Guidelines, please PM a Mod or Admin person, I think that you’ll find that everyone has the utmost respect for one another.

Enjoy!

post #3 of 3
Thread Starter 

I am really enjoying it. Thank you so much for your advice. Happy Holidays!
 

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