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post #1 of 2
Thread Starter 



I'm Hobmi and I live in Australia.


Looking to open a small sandwich bar soon.


First time I've started up a food business...


Learning about setting up kitchen, so learning about grease trap, three sinks, council regulations and more!!!


Planning to cook meat and use hot and cold bain maries.


Any clever suggestions welcome!  Not much available in books...







post #2 of 2

Aloha, Welcome to Chef Talk Hobmi.

Questions are a good thing, my DH says that I ask WAY too many questions, but I’m the type of person who wants to know the whys and hows in life.  Be sure to post up those questions in the appropriate forums.  About the forums, folks not employed in the food industries are asked to read only in the three Pro forums.

Did you check out cheftalk.com on Face Book and Pinterest yet?  Fabulous!

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

I hope to see some of your handy work in the kitchen very soon in the Galleries.  After all, it’s all about the sharing of all things food here.  Once again, welcome @hobmi

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