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Hello from Australia

post #1 of 3
Thread Starter 

Hi, i am a new member. Have been working in the industry for 15 years and have recently formalised my experience by studying commercial cookery as a non trade student ( which means i have done the course that apprentices do but not as an apprentice )

Working in a small restaurant attached to a sports club at the moment and might actually be running it by the end of the year. Before that i worked in a number of pubs, cafes and restaurants ranging from 5 star fine dining to local family pubs. Love cooking and always think of the plate as a blank canvas ready to paint good food on.

post #2 of 3
welcome!
post #3 of 3

Hello Red1 and welcome to Chef Talk. This will be a place you'll enjoy, I can tell. There are plenty of other creative people here to bounce ideas around with, as you'll soon find when browsing through the conversations in the forums. 

 

But don't miss the excellent and inspiring cooking articles, the cookbook and equipment reviews, photo galleries and more. Our search tool will help you sift through the many years' worth of information that's here. Our most valuable resource, in my opinion, is our members. I hope you get a chance to interact with a great many of them, to share and learn with our international community of chefs and food-lovers. We span all ages, all continents, all types of cuisines. 

 

Your experiences will add to the mix, and we look forward to your participation. Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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