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Hello from Kid D

post #1 of 3
Thread Starter 

Just a quick hello to everyone from myself.

 

to give a little background, have worked in industry for 10 years now. I started off by going to culinary school, then did an internship.. still felt like I had more learning to do so did an apprenticeship for a couple years that led to me landing a job as a lead line cook somewhere else where i worked my way up through sous chef to chef de cuisine.  after 2 years as chef de cuisine  I kinda took a step back to be a consultant for a while before i dove right back in again.

 

Have a mixed background... classic french in school, Japanese in internship, classic Italian in apprenticeship (read not marinara), continuing education classes in Greek, Mexican, Thai, Vietnamese, and Indian cuisine and not afraid to attempt something with little familiarity 

post #2 of 3

Thanks for the introduction, Kid D. Your background is quite far-ranging. Our membership is international here, so it's possible for you to discuss some of your experiences in the Japanese kitchen with a member from, say Tokyo; your pasta technique with one from Umbria or Chianti; and so on. The members are the wealth of this site! It sounds like we just got a bit richer. :)

 

Besides the discussion forums, don't miss the many cooking articles, cookbook and equipment reviews, photo galleries and more. You'll like the monthly challenges, I think; check for them in the Food and Cooking forum. This month it's rice, but we'll have a new one for October.

 

We look forward to your participation here and hope you gain as much from your membership as we do.

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 to ChefTalk.com we are glad to have you. Let us know if you have any questions.

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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