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Hello!

post #1 of 2
Thread Starter 

I'm still fairly new to the culinary world.  I only graduated culinary school about two years ago.  I have recently landed a job as a Sous Chef as well as a Catering Chef.   Being young and dumb, I am just looking for guidance and advice from seasoned vets in this industry.  Hopefully you guys can help me out!

post #2 of 2

Welcome! Congratulations on your new positions. You seem like the type who'll keep your eyes and ears open and learn wherever you find yourself. 

 

In the context of Chef Talk, please don't consider yourself "young and dumb". We value everyone's participation and hope you'll join in the discussions, share your work in the photo gallery, and add your two cents when you feel it's needed. We're happy to welcome all our members, no matter their ages, degrees of experience, whether they're professionals or home cooks, no matter what part of the world. 

 

What sparked you to go for a culinary career? Were there people or experiences that inspired you become a chef?

 

We look forward to seeing you here as often as your busy days allow. Best wishes for continued success in the culinary world!

Mezzaluna

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