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Hey

post #1 of 2
Thread Starter 

Hey everyone,

 

My name is Ryan and I'm an aspiring Chef from San Francisco, CA. I recently graduated from college with a degree in Sociology, but have decided to pursue cooking as a profession instead. Since I have no experience working or cooking in restaurants, I need as many resources as possible to help my skill-set grow as quickly as possible so I can get on the line and really start cheffing. Just invested in a used CCA textbook and a small toolkit complete with an 8" Messermeister Park Plaza knife. Wish me luck!

 

Cheers

post #2 of 2

Welcome Ryan, glad to have you. Be sure to check out our Culinary Student area since we have many discussions on switching careers to the hospitality career.

 

http://www.cheftalk.com/f/21289/choosing-a-culinary-school

 

I also think this is worth a read:

 

 

A Day In The Life Of An American Culinary Student Blog
By Cristina7 Posted 4986 views
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
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
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