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hopeful business owner

post #1 of 5
Thread Starter 

Hi,

I joined because I am working through a business plan for an idea that I thought would work well in my community. I have questions and forums have always been a great place to get a host of answers.

Thanks

post #2 of 5

Hi, thank you for the compliment.  :)  We wish you well in your future undertakings and hope you find the encouragement you need here on Cheftalk.  :)

post #3 of 5

Welcome and I second the thanks. ChefTalk has been helping people find answers for years so we have a huge archive of 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)
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 5
Thread Starter 

Would you be able to suggest where I should post my questions. It seems I don't fit into any of the categories and when I tried to post in after culinary school, I'm not getting responses. Please advise. Thank you.

post #5 of 5

In general, anything to do with food will go into food and cooking.  If you have professional questions like costing, menu development, it goes in the pro forum.  If you have a question about scaling up in a pro kitchen then it goes into the pro forum.

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