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intro of jason hanna

post #1 of 3
Thread Starter 

were to start been in the industry since i was 14 started as a dishwasher. now im 43 and with luck about to take on a position as executive chef. i attended college but never did finish due to well life. ive cooked in a wide variety of settings but fine dinning is my focus im considered an artist of the eye and of the pallet (food should look good but if it isnt tasty why bother) im excited to join this group i may even know some of yas on here. anyhow dont know what else to put in here.

post #2 of 3

Aloha, welcome to Chef Talk Jason Hanna.

So glad that you found all of us.  CT has been around now for 14 years and has grown to over 50,000 members from around the globe.

Please take a moment to review the Community Guidelines, FAQ and Tutorials and if you should have any questions in regards to the site itself, please post them in the Feedback & Suggestion forum. 

It’s not just Pros here at Chef Talk, the membership ranges from CCI all the way to folks who say they can’t boil water; we all want to connect with other like minded people to share a love for all things food. I hope that you will take a look at some of the general forums, Home Cooks bring plenty to the table every day.  Maybe you could drop in to the Culinary Students forum as well, I’m sure that you could be a big help to some of those kids.

Whatever you do, have a great time doing it!

post #3 of 3
Thread Starter 

thanks ill do that and i like the idea of talkin with the students thanks again

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