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Hello, Hola, Bonjour

post #1 of 2
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Chef Matt here, I am a professional chef who has been in the foodservice biz for 25 years.  I went to culinary school in Vermont and currently work, and have worked for the last 12 years, at a small private college in SW Virginia.  College life is AWESOME for those with families they actually want to spend time with.  I spent several years in hotels, resorts, and restaurants trying to learn everything I could to become a better cook.  Our profession is so unique, exciting and ever changing.  There is always more to learn and do.  Passion for food and serving the customer are thing that drive me every day to become a better chef! 

post #2 of 2

Welcome Chef Matt. We're glad you found us and hope you enjoy being part of the community as well. We've had members here who cook at colleges; one cooked in a residence hall and had a very motherly feeling toward her "kids". Lots of good stories and good tips about making do on academic budgets. I was involved as a student in residence hall food service as an advisor to the director and learned a bit about what it takes to feed 7800 people, including some international students at a time when few in the Midwest had heard of pad thai or mofongo. 

 

I know you'll enjoy trading stories and picking up new ideas from your colleagues, and we'd also appreciate any enrichment you can add to the site by participating in the discussion forums, adding your photos to the gallery, and by submitting an article or review when the moment is right. In the mean time, we hope you'll enjoy the contributions of others in those spheres.

 

We hope to see you here as often as your busy life allows. Thank you for joining us!

Best regards,

Mezzaluna

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