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Hi everyone

post #1 of 4
Thread Starter 

Hello Chef Talk,

 

               I am new to the forum and I am looking forward to gaining insight and opinions as well as offer any advice that I can.

I appreciate your warm welcomes in advance and i am looking forward to chatting with you all. 

post #2 of 4

Hello brwneyechef. We're glad you've joined us and hope you find what you're looking for here in terms of insights and options. We're happy to have your advice added to the mix, too. The experience of our members is one of the riches of Chef Talk.

 

Can you tell us a bit about your establishment? I'm always curious myself to know a bit about what brought people into the culinary world. Was there someone who inspired you- a family member or mentor- who 'turned on the light' and sent you off in this direction? For many of us it was experiences in a home kitchen, or a first job as a youth, but there are some unique stories as well.

 

Please have a look at the other parts of the site beyond the discussion forums: cooking articles, cookbook and equipment reviews, photo galleries.... Fortunately we have a good search tool to help you sift through the 14+ years worth of material here.

 

Good luck in your enterprise. We hope to see you here enjoying the community and participating often.

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.***
Reply
post #3 of 4

Welcome to ChefTalk we are glad to have you!

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
post #4 of 4
Thread Starter 
 

 

Hello, Thank you for the warm welcome. I am a new business owner, actually still getting off the ground, I am opening a small catering business to cater to small private events, hoping to expand to corporate, large events and offer full service catering later on down the line. I have always loved food, my grandmother played a huge role in my interest and love of the craft. I am mostly self taught as a home cook, and recently I attended Le Cordon Bleu for additional training. I will be visiting different areas of the site and hoping I can learn as much as possible and offer what I do know to others. I hope to make plenty of new friends and acquaintances.

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