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Hello from southern California!

post #1 of 2
Thread Starter 

I just wanted to introduce myself. I am a recent culinary school graduate, on my way to becoming a Culinologist. (Which is a combination of Culinary Arts and Food Science.) I have AA and AS degrees in Food Science and Culinology respectively and am transferring to pursue my BS in Food Science at Cal Poly San Luis Obispo in the fall. 

 

In addition to my day job, a QC/RD position at a pie manufacturing plant, I have been an on-call prep chef with a few catering companies on the weekends, as well as a freelance ice carver and fruit carver. 

 

I love experimenting with new techniques and ingredients, and sharing new ideas, as well as rediscovering tasty "lost recipes" from the past and ancient cultures. I hope to learn and share lots of great ideas with you all.

post #2 of 2

Aloha, Welcome to Chef Talk.

How exciting to be pursuing such an interesting field.  Back in the day, Food Science or even Culinary Arts were a foreign language.  Look at how far our collective minds have gone with the simple thing of food.

I’m sure that you’ve already checked everything out `round here; should you have any questions in regards to the site itself, please so post them up in the Feedback & Suggestion forum. 

Now don’t leave us Home cooks out of the conversation, we have plenty to bring to the table, each and every day with our ways of getting business done.

Please ‘like’ Cheftalk.com on Face Book too, as well as follow all of us and our pix on Pinterest.  It’s all about sharing in everything food.

Cook On!!

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