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Hi I'm LukeG, I am a hopeful cook.

post #1 of 2
Thread Starter 

Hi I'm Luke, I have been a ghost reader for quite some time now I have learned a great deal from reading through users responced and arguments. I hope to get some advice on catering and portable kitchen equipment and techniques. Please look for me future questions and help direct me to the proper forum to post my discussion in.

 

I would like advice on:

     - Portable propane stoves (ranges, burners).

     - On location handwash stations (if none are provided)

     - Fire saftey.

     - When is a range hood needed and how can I keep my set-up small and have little effect on surroundings.

 

 

 

Thanks guys!

 

-Luke

post #2 of 2

Aloha, welcome LukeG to Chef Talk.

I see that you've chosen "Can't Boil Water" as your culinary experience, are you looking to become a caterer?  Do you have any experience cooking?  Just curious.

 

I'm sure that you know already how it works around here, but if you have questions in regards to the site itself, please post those in the Feedback & Suggestion forum.  Speaking of forums, the Professional Food Service forums are read only for those not employed in the biz.

 

As to looking for advice on different topics, you might want to utilize the Search Bar at the top of the page first, as Chef Talk has Been around for almost 15 years now.  Don't miss the articles, loads of info there too.

 

Have you seen Chef Talk on Face Book, or Pinterest or even Twitter?  There are more like mined people there as well.

 

What ever you do, have fun doing it and visit often.

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