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Just saying hello ChefTalk

post #1 of 3
Thread Starter 

I'm currently a culinary student, eight months in.  In my time on this forum, I hope to pick up some neat tricks and mindset from the more seasoned figures of this industry.  Right now, I work as the cold pantry station.  I primarily deal with sushi and seafood.

 

If I had to pick a favorite comfort food, it'd be noodles (Pasta, Ramen, Soba, etc.)

 

Pleasure to meet you all.

post #2 of 3

Hello Rintemint and welcome to Chef Talk. You've come to the right place if you're looking for pointers from experienced people! A quick look at the professionals' forums will show you that. Use the search tool when you look for a particular topic and you'll be amazed at the huge number of hits that'll pop up. Well, when you consider we've been here over 14 years, maybe you wouldn't be so surprised.

 

The members are the real wealth of this community. They're from all over the world, all ages, all areas of specialty in the industry. If you're interested in sushi knives I think there're discussions on them in the Knife forums. If you want to know more about pasta, there are Italians and Asians who make their cultures' pasta dishes at home or in their professional kitchens, and you can ask them about techniques and ingredients. There are probably no other sites like Chef Talk where you can do that as a culinary student- or where I as a home cook can do that and be respected for that matter. Amazing.

 

Be sure to take a look at the cooking articles, cookbook and equipment reviews, photo galleries and all the special features here. We don't intend to steal too much time from your homework, but unfortunately it just may turn out that way! Good luck with your studies and best wishes for success.

 

Welcome!

Mezzaluna

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

Welcome we are very glad to have you. Please consider posting a review of your school as it helps other students out.

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
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