I just found Chef Talk today while doing some research for an upcoming catering gig next month.
What a great web site!
I have been catering off and on for the past 8 years, cooking professionally for the past 7. 14 months ago my husband and I
bought a small 76 seat restaurant in a small seaside town and our lives have not been the same since. :)
What an eye opener and a huge learning curve going from a line cook to exec chef and owner. Def never a dull moment juggling staff - front and back, ordering, menu planning, costing, cooking and long work days etc.
I'm looking forward to checking out the website and contributing where possible.