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Hey guys

post #1 of 3
Thread Starter 
Hey, have been lurking here for some time now, three years or more if I think real hard. I have to confess I owe a good deal of my culinary development to many of you here- both Ed Bs, shroomgirl, kuan all spring to mind among many more who I've gleaned countless tidbits from. I like the feeling of connection with other cooks this place provides, even if it's been one way until now. As a lot of you can appreciate, work doesn't leave a lot of time for socialising with others in the field, and it's rare in my experience to find another cook on the exact same page, who shares the same ideas and vision as I do.

Anyway, I'm Chris. 25, 11 years in the field, still catch the noob treatment when I start a new job, but that's cool. Didn't make the mistake of getting into this for respect. From NSW, Aus, where everyone's a chef (apparently), but the real chefs are just called 'mate'.

Incidentally, I'm no chef, I'm a professional, non-certified (not to say non-qualified) cook. The username is partly to appease minimum character limits and partly because I love myself wink.gif

Anyway, this is officially more typing than I intended to do on my phone, so I'll leave it there.
post #2 of 3

Welcome, Jump in and have fun!--Mike---

post #3 of 3

Wahoo! Three years as a lurker, WOW! I think that 's fantastic that you've decided to sign up. Take a lookey-loo around, which I’m sure that you already have. I won't go into the BLAH BLAH BLAH, but if you do have questions in regards to the site itself, simply post them in the Feedback & Suggestion forum.

We’re all here to share in all things food, even us Home cooks, we bring plenty to the table every night.

Maybe you could share some of your first hand knowledge with some of the culinary students; I'd be willing to bet that you'd have alot to share with them as a "non-certified (not to say non-qualified) cook".

Check out on Face Book and Pinterest too! And post often, love to hear from you.

Aloha and welcome to Chef Talk Chris!

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