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Hello!

post #1 of 5
Thread Starter 

In the process of doing a non commercial kitchen restaurant :(

Georgie (yep Dad wanted a boy lol )

post #2 of 5

Welcome to Chef Talk, georgiegirl.

Wow, that’s some intro, most folk just say, HI

Please take a moment to review the Community Guidelines, FAQ and Tutorials and if you should have any questions in regards to the site itself, please post them in the Feedback & Suggestion forum. 

It’s not just Pros here at CT, the membership ranges from CCI all the way to folks who can’t boil water, but want to connect with other like minded people to share a love for all things food.  So I hope that you will take a look at some of the general forums, Home Cooks bring plenty to the table every day.  Maybe you could drop in to the Culinary Students forum as well, I’m sure that you could really be a help to some of those kids.

Whatever you do, have a great time doing it!  Aloha, k~girl

post #3 of 5

I can see not wasting a lot of typing until you guage the response, but Its probably

best you go ahead and give some more info, like what the kitchen's objective is,

type of equipment you had in mind, kitchen space available, maximum budget, etc,

these  type threads usually get plenty of replies, and several questions will be asked

anyway. smile.gif

post #4 of 5
Thread Starter 

My apologies for not introducing myself correctly....

post #5 of 5
Quote:
Originally Posted by georgiegirl View Post

In the process of doing a non commercial kitchen restaurant :(

Georgie (yep Dad wanted a boy lol )

What is a non commercial kitchen restaurant?

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