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young old new sous

post #1 of 4
Thread Starter 
Hello everyone. I have resourced this site a few times and recently i joined. I am a Sagittarius. I am a 32 year old line cook who was recently bumped up to sous chef. I strive for, and excel at precision, but lack knowledge and depth of flavor. I love restaurants and am proud and humbled and determined because of the fact that i have my own kitchen to develop. Food is work and life. Life is food and work. Work is life and food. That being said, I have a lot to learn. I wake up every day and spend 12 to 14 hours in the kitchen i run with another newly minted sous. It's awful and i love it.
post #2 of 4

Xtratrestrial, sounds like you have your hands full and love it! 

 

If you've been hanging around here before, you know the virtues of the discussion forums. But have you taken a look at the cooking articles? There's a wealth of great information there, especially on the kinds of topics you want to become more adept with (flavors). Although this month's cooking challenge has to do with TV and movies dealing with food, earlier months have had fascinating discussions: rice, stews, eggs, etc. Go to the Food and Cooking general forum and you'll see!

 

If you've been looking for specific information I probably don't have to tell you about the search tool, but with information going back 15 years, it's always worth mentioning that if a thread is old, better to start a new one that revive an old one (more than a year old, I'd say). People move on, etc. and it's hard to restart a conversation after that long. 

 

Let us know if you have questions about the site. We look forward to your contributions and hope you enjoy being part of Chef Talk.

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

Welcome and congrats on becoming a sous chef. Recently another chef posted an article about being a sous chef you might find interesting.

 

 

On Being A Sous Chef
By ChefMannyDLM Posted 1290 views 2 comments
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 4
Thread Starter 
Thank you guys. I rarely have time to post but I think I will like this place. I read the article by the new sous recently, Nicko, but thank you. It was cool. I am an old line dog. I love young people with passion.
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