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Hi from Israel

post #1 of 4
Thread Starter 

After many years in the world of business I quit and enrolled in one of the leading cooking schools in Israel. I passed my state exams and started about a year and a half ago in the dairy kitchen of a fine hotel. For the last 7 months I've been working as a prep cook at a catering hall. While I learned more about food prep at the hotel, I'm learning more about plating in my current job. Though I'm not young, I realize I have a lot to learn as a cook and am planning to look for a new position, probably in the fall. My goal is to learn as much as I can in the next year or two and then, hopefully, decide on the kind of work I prefer and find a place where I can work for a long time. I'm also trying to learn what I can about the business end of the industry. At my age (mid 50's) I may be best moving into the management side of things, but only after I have a good background working in the kitchen.

After "stumbling" upon this website it seems like an excellent place for increasing my professional knowledge.

post #2 of 4

Welcome to Chef Talk lawmann7.

This is a great Community, so many different culinary skill levels from all around the Globe. 

Feel free to join any conversation or start one in the relevant thread. 

Don’t pass over the Articles, Reviews and Gallery; there are some fantastic photos of folks work and fun stuff too.  Try the Search bar at the top of the page when looking for an interest; a lot of topics have been discussed many times over.  Also, if you have questions in regards to Chef Talk’s website once you’ve read the Tutorials, FAQ and Community Guidelines, please post them in the Feedback & Suggestion forum. 

Whatever you do, have a good time doing it!

post #3 of 4

Welcome to Chef Talk, Lawmann7. You'll find many kindred spirits here! A good many of our members have left business and IT fields to enter the kitchen; you're in good company. I suggest you'll find some good reading in not only the Culinary Students' forums, but also in the Professional Chefs' forums- but until you graduate from school and work in the profession, those will be 'read only' for you for now.


Still, all the Pros do read the General forums, and our moderators will make sure your answers get proper attention. You never know who'll respond here!


We hope you'll also read the wonderful cooking articles, cookbook and equipment reviews, see the photo galleries, and other features here. Most of all, we hope you'll get a great deal from interacting with the members here, our greatest resource.


On a personal note, last evening I had the great pleasure to taste dishes prepared by two Israeli chefs, each from a different  restaurant in Sovev Kinneret. The dishes were simple, fresh, delicious and very representative of the flavors I enjoyed in Israel. I was in the kitchen during their preparation time, as I was familiar with the facility they were using and also was able to bring some extra equipment from my home for them to use. I learned a great deal yesterday afternoon just by watching them in action in that small kitchen and by carefully tasting their food.


Baruch habah! Welcome!


Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #4 of 4
Thread Starter 

Thanks for the welcomes. Mezzaluna, I see you are a moderator, so if there is anything you must do to allow me full access to the Professional threads, I'd appreciate it. As I said in my original posting, I am no longer in cooking school. I completed my studies a year and a half ago and was certified as a professional cook after passing government examinations. I have been working since then as a food professional (I am currently a prep cook at a high-end  banquet hall. Prior to that I worked in a fine hotel in the dairy kitchen and was in charge of getting out the lobby and room service orders.)

I'm glad you have had a good experience with Israeli chefs. I've lived here over 25 years and the culinary scene here has improved immeasurably in the last 10 years or so.



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