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new guy here

post #1 of 5
Thread Starter 

Just wanted to introduce myself here.  I have been apart of many great forums but i finally realized it should be about time to join a cooking forum.  

 

I have been cooking professionally for 5 years now.  These last two have been as a sous chef during wedding season at a gorgeous golf course and during the winter its managing the kitchens at the resort.  So far i have few complaints. the long hours and hard work never bothered me because i find it a addictive atmosphere.  I am currently pursuing a degree although i picked a good time... i have just gotten my mechanical engineering degree, it took a long time and alot of work.  while i was going to school i began in the kitchen to pay for it.  nights and weekends was when i could work.  after the 1st year with the company it just snowballed into bigger and better things.  and i cant see myself walking away form this profession.

 

i have a small staff, small facility and weddings of 150-200 and 65 weddings in our season we are by no means a huge operation but its where i am at now and i like it alot.  

 

-Zach 

post #2 of 5
Welcome smile.gif
post #3 of 5

Hi Zach! Love your avatar photo! Is that a lamb over your shoulders? (Is that you??) My husband's an engineer (electrical/software) but he can't really cook much at all. Must be something about electricity, I surmise.... :D We're always glad to have one more person of good humor and strong skills in the community. Wedding season would be trial by fire (and I don't just mean Sterno); my hat's off to you! I'm a home cook, or it'd be a toque. 

 

We hope you'll take time and explore the entirety of ChefTalk.com, including the cooking articles, cookbook and equipment reviews, photo galleries, etc. We also have a Facebook page, so have a look at that as well. We've been a fixture online since 1999 so there's a lot of material here you can search through. Our greatest resource, of course, is our membership. We hope you'll enjoy and be enriched by participating in the community here.

 

Stop in when your busy schedule permits. We look forward to seeing you here often.

Welcome!

Mezzaluna

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Moderator Emerita, Welcome Forum
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post #4 of 5
Thread Starter 
That is me during the ockoberfest event we run. Its actually a 120 pound whole pig for the spit we had built for the event
post #5 of 5

Sounds like your hard work and endurance has paid off. Very best of luck for the the future and welcome btw. I look forward to reading your posts

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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