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Hello all, an eclectic cook here

post #1 of 4
Thread Starter 

Hello, I'm new to ChefTalk. Glad to meet you. My culinary experience is varied, but primarily first hand and/or trial by fire. I've worked a number of food service jobs including app chef, private cook, line cook, barista, baker/dessert chef, dishwasher, prep cook and, on one occasion, emergency sous chef. I have no formal training however, and am still apprehensive over my qualification as a 'chef'. Really, I just love to cook, and am fortunate to have had many great experiences in many great kitchens. I thought I'd join up to stay sharp while I pursue music and art for bit. Thanks again, and I'll see you on the forum :)

post #2 of 4

Thanks for your intro, Attaboy. I think you'll find this is an excellent place to hang out for both your cooking and artistic muses. I'll direct you to the photo galleries where there are plenty of works of art. Granted, most are in the medium of edibles, but I think some have also posted in other media. 

 

Besides the many and varied discussion forums, be sure to have a look at the cooking articles, cookbook and equipment reviews, special guest Q & As and more. When you're ready to get back in the kitchen we even have a job board. Since our members are from all over the world (including all parts of North America, which I'm going to guess is your playground), you may even make connections here to your advantage.

 

We hope you enjoy being part of this community, look forward to your contributions here, and hope you enjoy all we have to offer.

 

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
Thread Starter 

Thanks Mezzaluna!

An informative and warm welcome indeed. I'll be sure to peruse the photo galleries. I might have a few piece to contribute (I would consider them 'edible' lol). The site looks like there's a lot of good information, so I'll be sure to take notes. If I do jump back in the kitchen, I'll sharpen my knives here before proceeding. Little cook humor for ya.

 

I look forward to meeting more community members like you. Happy trails and cheers

 

-A

post #4 of 4

Welcome, glad to have you join 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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