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Seattle, wa

post #1 of 4
Thread Starter 
Hey guys I'm a young cook working at a very high volume fine dining restaurant, this is my first job as a line cook since I had moved up from pantry side. I was wondering if anyone could share their struggles and knowledge they have learned working as a line cook? I have a very strong passion for cooking and would love to also hear how far cooking has taken some of the people here on chef talk!
post #2 of 4

Please join right in--have fun--post pictures if you can--Mike---

post #3 of 4
Where are you working at? I'm in seattle, too.
post #4 of 4

Welcome we are glad to have you at ChefTalk.com.

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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