Hello everyone my name is Brendenn and I'm an aspiring chef from the Bay Area, California. I haven't been in the industry too long (4 years) but I feel like I've worked up a good base of knowledge by observing, communicating, and practicing with coworkers and managers/ chefs. I can be very opinionated but also love and thrive on constructive criticism. I believe high standards and a passion for cooking are key to surviving in this industry. I love learning new things/ techniques and can't wait to join in the discussion with you guys.
Aspiring chef from the Bay Area
Aloha, Welcome Brendenn to Chef Talk.
So glad you found all of us! This a vibrant and diverse community comprised of folks of varying skill levels. Don’t miss the Chef’s Garden forum; there is always something interesting growing there. I hope that you will post in the general forums as well as in the Professional, Home Cooks such as myself can only read in the Pro section. Should you have questions in regards to the site, feel free to post those in the Feedback & Suggetion forum, a knowledge team member will assist you. I think that you’ll find that everyone here is very helpful and respectful.
I hope to see some of your work in the Galleries soon.