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Hi everybody!

post #1 of 2
Thread Starter 
Hi everybody. I've been lurking on this forum for about a month so far and I felt it was time to finally sign up. I managed a casual-dining bakery-cafe restaurant for 12 years but always wanted to work in a "real restaurant." I spent most of the last two years working the line at two places (line cooks make a lot less than managers). One a chain steakhouse and the other a sports-bar place with a halfway decent menu. I've since left both places -- neither was "real" enough for me -- and am now at a well regarded (at least for the suburbs) fine dining restaurant.
post #2 of 2

Aloha Vaquero, Welcome to Chef Talk.

A lurker?  Well, former anyway. 

I gotta’ tell you, I have learned so much here at CT, I just love it! 

You know already how it works around here then, right?  Should you have questions in regards to the site itself, just post them in the Feedback & Suggestion Forum.

I hope to some of your work in the Galleries soon, and the best of luck Paniolo (that's Hawaiian for cowboy)!

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