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Greetings

post #1 of 6
Thread Starter 
I'm 54, was in the past chef, saute and line cook. Ended up in the telecommunications industry with Verizon. Do a lot of cooking and recipe development at home, especially in the last decade.

James Biringer
post #2 of 6
Aloha James, Welcome to Chef Talk.
GET OUT! You work for Verizon? That's who I worked for in Hawaii.
I think you're going to like it here at CT, it's all about the FOOD, my favorite subject.
Take a lookey-loo around and if you have questions once you've reviewed the FAQ, Tutorials and Community Guidelines, go ahead and post those in the Feed back & Suggestion forum.
Also, check out cheftalk.com on Face Book as well as Pinterest.
Enjoy!
post #3 of 6
Thread Starter 
Thanks Kaneo!
post #4 of 6
k~girl here James, I hope that you will stop by the Culinary Student forums and impart some of your wisdom chef.gif
post #5 of 6
Thread Starter 
I'll do my best! That and a nickel will get you a piece of gum.
post #6 of 6
Thread Starter 
One more thing. There are no rules. Lemon and terragon? Maybe.

Sauerkraut and sour cream? Yup.
Sea legs? Sure, for seafood stuffing. I ain't rich.

Freeze things ahead of time. Yup. Makes it easier and faster to make better dishes.

No rules, just an outlet to express my creativity, an artistic outlet, if you will.

Chow,
Jimbo
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