or Connect
New Posts  All Forums:Forum Nav:

Hi from Ft. Riley

post #1 of 3
Thread Starter 
What's up guys, from the title I'm sure you can tell but I'm currently serving in the Army. I've been cooking on the line since I was 15 (my first job I made salads, moved all the way up the line) and now I'm 21 in the Army. I'm hoping when I get out to attend a Le Cordon Bleu overseas if I can find a way to pay for it, but if not then I plan to use my GI bill to attend a school here in the US and intern/extern overseas then. Any advice and help would always be appreciated.
Thanks,
Pat
post #2 of 3

Welcome Pat! Thank you for serving our country. My brother was in the Army (as were other relatives) so I know it's a sacrifice. I'm glad to hear you have a path in mind for yourself once you're done with your hitch. Chef Talk is a great way to do some exploration before you're ready to head off into the next phase of your life. Our members are from all over the world, all ages, all levels of experience and expertise in the culinary world, and also in many different fields of the industry, so you'll have lots of people to ask about the options open to you.

 

The site has a great many discussion forums, but don't miss the cooking articles, cookbook and equipment reviews, photo galleries, etc. When you're ready, there's a culinary school section and a career board too. But I happen to think the connections you can make here- the people you can 'meet' here- are the real treasure of Chef Talk. Maybe you'll agree with me after you've been hanging around for a bit.

 

We hope you enjoy being part of this great community and that you stop in as often as your busy schedule permits. Good luck to you!

Mezzaluna

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

Welcome! Military are always welcome here and we are indeed glad to have you sign up.

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
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions