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Hi!

post #1 of 2
Thread Starter 

Hello everyone! My name is Kaleigh and I am a high school sophomore taking culinary classes at my high school. I am interested in pursuing a career as a baker/pastry chef and wish to someday own and operate my own bakery. I joined ChefTalk.com to better connect myself with the culinary world and provide myself with a great resource should I have any questions. Also, I recently participated in SkillsUSA Arizona and won first place in both riegonals and state competition in Restaurant Service. I am headed towards national competition this summer in Kansas City, MO. So, that is just a bit about me, and I hope to make some friends here!

post #2 of 2

Thank you for the introduction, Kaleigh. Congratulations on your achievements! Although I'm not a culinary instructor, we do have a few of them here who've shared their students' activities and programs here, so I have an inkling of how hard you've worked to get where you are now. Chef Talk is a good place for someone who is early in his/her preparation for a food-related career for several reasons. First, we are careful about who participates here and make sure the atmosphere is positive and helpful (and, yes, fun as well!). Second, you can get a good idea of the full arc of a person's career by reading here, because our members range in age from early teens to somewhere close to 100 years. Further, our members are from all over the world, so you can get a global perspective on ingredients, equipment, methods, etc. As a student you probably shouldn't post in the Professionals' forums yet, but you're welcome to read there as much as you like. The general forums are open to everyone, and we all read and post there.

 

I'd advise you to read, read, read here. We have a pretty good search tool on the site. Be aware that some of the threads go back over a decade, so if you have the impulse to jump into a conversation, check the date first! :D You hardly seem like the type, but you'll find some people have tried to have others do their homework here ("Can you name the five mother sauces?") which won't fly, but if you read carefully, you'll find those answers, but a whole lot more ("How can I hold a hollandaise during a four-hour service?"). Since the pastry side of the kitchen is your goal, you'll find many experts here and a photo gallery that'll knock your socks off. We hope you'll add to it by posting your own work as it evolves. 

 

If you have any questions about how the site operates or anything else about Chef Talk (or your parents do), please let one of the moderators or admins know. We're happy to help. We look forward to your participation here and look forward to hearing about your future successes.

 

Welcome!

Mezzaluna

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