I found cheftalk during a search for new shoes. I will be posting a question separately regarding my quest. I am a skillet jockey at a privately owned hotel restaurant. I have put in about 7 years full time work ranging from hospital and banquet to chic restaurant and private club with a couple bars thrown in the mix; all while attending culinary school. While in school I went on a study abroad to the Ecole Ritz Escoffier in Paris. It was a great experience. I have also worked with Chef Stephanie Izard when she came to Michigan for cooking demonstrations. I have never believed that culinary school would make me a chef. It has however given me a knowledge base that is very hard to find in Michigan by working up a ladder. Chef is title to be earned. I have learned from many great chefs and am proud to serve as Sous Chef in my current role.
Hello from Michigan
Aloha, Welcome to Chef Talk Shaun Parker.
What an exciting journey you’ve been on. I hope that you will share some of that in the Culinary Student forums, I’d be willing to beat that you have a lot to offer those kids.
I was doing something similar, looking around the `Net for the answer to a question and found Chef Talk. I've gained enough confidence in myself to venture out into my own business.
Take a lookey-loo around, which I’m sure that you already have; if you have questions in regards to the site itself, simply post them in the Feedback & Suggestion forum.
We’re all here to share in the wonderful world of food, and everything related to it; even us Home cooks, we bring plenty to the table ever night.
Check out cheftalk.com on Face Book and Pinterest too!
Once again, welcome!