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Hello from NH

post #1 of 3
Thread Starter 
Hello to all. I have been cooking at home for a number of years and am always reading new books, magazines and trying new recipes. I am currently enrolled in Escoffier Online International Culinary Academy; my work and family life dont allow me time to enroll in a traditional school. I am curious to recieve feedback from others as to whether they would give any consideration to someone with an online certificate. I work in a prison kitchen that feeds appx. 300 people, 3 meals a day. Myself and the other staff are ServSafe certified and mostly supervise the inmates doing the actual cooking. Our function involves ordering/accepting deliveries, scheduling workers, observing all aspects of cooking to prevent time/temperature abuse, providing input when needed, and observing the serving line at meal times to ensure that servers are in appropriate uniforms and are serving proper portions. I hope to advance to a more involved position at some point that is a higher grade and involves a lot more as far as ordering, inventory, etc. I love food and look forward to hearing from some of you. Thanks for listening.
post #2 of 3

Welcome to Chef Talk.

I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

Feel free to join in the conversation or start your own relevant thread.  You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously.  The Articles, Reviews and Galleries are of note as well.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post those in the Feedback & Suggestion forum.  A note about forums, in the Pro sections, folks not employed in the food industries are asked to read only there, but it is very interesting to peek in on what they're talking about.

I feel that the over 50,000 members here at CT are so very generous with their knowledge and always willing to help anyone, no matter your abilities.  Visit as often as you can and check out cheftalk.com on Face Book and Pinterest as well.

post #3 of 3
Thread Starter 
Thanks for welcoming me. I'm looking forward to reading posts from others and will definitely not post in the professionals boards. It is great that members bring a wide range of skills. Even professionals with vast experience probably benefit as well, since you can always learn something new. Thanks again.
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