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I want to thank you all...all of you.

post #1 of 8
Thread Starter 

I came onto this site just over a year ago. I had been searching for a site just like this for quite some time.

 

This forum, in particular has been crazy helpful to me in my life and quest for culinary relevance.

 

I began posting in the "Professional Chefs" threads with questions that I couldn't find answers for in the general cooking or culinary student threads and NOT ONCE have I faced any ridicule or mod mitigation for not being a titular Chef.

 

You've answered my questions, given me leads, and opened my eyes, even though I have made it obvious that I am a lower-rung pro cook.

 

Thank you all terribly much. Kudos and huzzah!

 

The next round of Maredsous #10 is on...the closest person to you who will purchase it for you, in my name!

 

 

Thank you, Professional Chefs of cheftalk.com!!

post #2 of 8

Glad to see it's been helpful. I too have found this place to be a treasury of wisdom on many topics. I never want to be that guy with 25 years of experience that learned for five years and just repeated the same shit for the next 20.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 8

Disagree. Pretty much little to no help found on this forum for me, still read it now and again on this new account though (on which I've only posted a couple times).

post #4 of 8
Quote:
 Disagree. Pretty much little to no help found on this forum for me, still read it now and again on this new account though (on which I've only posted a couple times).

 

Really? With 13 years in existence and tens of thousands of posts by pro Chefs, many of whom have been in the industry for decades?

Well Chef...if you can't find any help in all THAT, I dunno what to tell ya. :confused:

post #5 of 8
WOW.
post #6 of 8
Well I would like to chime in to say thanks as well. It's been a great comfort having a world of peers and food enthusiasts to turn too. I've had many great discussions and have gotten a ton of super useful advice often from very old threads or from ones I never spoke in. Plus it's given me a good laugh on several occasions, so THANK YOU everyone!!! And thank you red beard for starting this thread, I sincerely share your sentiments.
post #7 of 8
Quote:
Originally Posted by humblecook View Post
 

Disagree. Pretty much little to no help found on this forum for me, still read it now and again on this new account though (on which I've only posted a couple times).

 

Maybe you can teach us some too right?

post #8 of 8

Dear Humblecook,

 

I am sorry you feel that way about the site. Although I really never post anymore I was one of the early birds on Cheftalk and still believe in it's relevance and it's purpose.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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