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Hello from Canada

post #1 of 2
Thread Starter 

I've been in the industry for over 25 years now. Started off as a kid in fast food, now Red Sealed and thinking about CCC. Kind of fell into it, but now it is a passion and a part of my life I will never give up.

I have always endeavored to not only learn how to cook something, but to understand the science behind it. To me, understanding why translates to better understanding how.


Cheers to all.

post #2 of 2

Aloha, Welcome to Chef Talk.

How profound: understanding why translates to better understanding how

Can I use that?  That speaks volumes to me, thank you, mahalo.

Many folks here at CT started out just like you, and now...

I look forward to your contributions to this exciting Community.

Jump in feet first wherever you find interest, but please don't leave out us Home Experts, we bring plenty to the table.

Should you have questions you may PM a Mod or Admin for help.

Once again, so glad that you've join us all.

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