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Hello everybody!

post #1 of 4
Thread Starter 

How do you do?

 

     Well little intro about my Chef experiences I was a line cook at hotel in Hollywood for little over a year, then the opportunity came up for me to be a sou chef / pastry chef at a catering company. I knew catering and working on the line was going to be much different but I came here to seek guidance on a few things! The company I work for now (Swiss Park Banquet Center, Whittier CA.) runs much different than the hotel / bar I worked at. Anyways hope to have some good talks with all of you!

 

- Tony

post #2 of 4

Thank you for introducing yourself, Tony. You'll find a strong cadre of chefs here to exchange ideas with and to just shoot the breeze with. 

 

Besides the many discussion forums we have a good many excellent cooking articles, cookbook and equipment reviews, photo galleries and other resources here. The search tool will help you wade through it all, as we've been here 14 years; there's a lot of stuff here! The members are the wealth of CT, in my opinion. We hail from all over the world, all ages, all levels of experience. The beauty of it is we all learn from each other regardless of those attributes. 

 

I hope you visit often to participate and to share your ideas. You're sure to pick up some good ones yourself. Enjoy!

Regards,

Mezzaluna

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 4

Welcome Tony you will find some good discussions here from people in the field. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 4
Thread Starter 
Thanks everyone, I'm very glad to find a good forum! Cheers!!
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