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hello community

post #1 of 6
Thread Starter 

well i was deep in my search for ideas late at night as my girlfriend slept soundly in the we nite hours i stumbled upon you wonderful people just before i passed out from sleep deprivation so here i am all rested to introduce my self.

 

 

i was a wonderful little kid helping my grandma do dishes in here restaurant when i was 8 years old standing on milk crates and a non slip floor pad thinking back on this im surprised the dishwasher didn't eat me or that i didn't run away to a different profession entirely.

 

But here i am 12 year with a knife in my hand, thou my first job in the industry was making ceasar salads and pizza's and baked pasta's (forno) for a small town business. Slowly have moved up the culinary chain of command I waited and waited to go take any culinary courses. Thou finally desided to enroll at Sait in Canada. Even managed to pass 2 years of my apprentice ship and im just waiting to go back for my third year when i can distance my self after the Christmas bonanza that we all are about to enjoy.

 

currently work in a 110 seat rustic canadian fine dinner doing every thing from scratch rate down to the mustard melon on the charcuterie boards to the the company running its own bison/elk farm..and try with seasonal restrictions to buy most of our product within our province.

 

hope this is good looking forward to browsing threw the many forums and obtain the collective knowledge from all the different types of cooks who frequent these boards some of the best recipes have come from home cooks who strive to make the best dishes for there significant others or passed down threw generations.

 

happy cooking

post #2 of 6

Welcome Baboon! Your journey to the professional kitchen is a familiar one to many here. I'm sure you'll feel at home and will be an asset to the Chef Talk community. I have a hunch you'll enjoy the Monthly Cooking Challenges featured in the Food and Cooking general forum. Have a look and see if I'm right. ;)

 

I see you've dived in to the discussion forums- Great! Be sure to visit the rest of the site, too: cooking articles, cookbook and equipment reviews, photo galleries, etc. There's a lot here, as we've been active for 15 years. But I think one of the richest assets of Chef Talk is its members. We're from all over the world, all ages, all levels of expertise, professional and home cooks. It's amazing what you can learn here, and we hope you'll share your knowledge generously.

 

Have fun, and we hope to see you whenever your busy schedule permits.

Regards,

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.***
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post #3 of 6
Hello Baboon!

An elk/ bison farm, thats awesome!

What city is Sait in, I forget. And Nait?

Im going to Calgary next May for a week, can't wait to see the city, never really been out west in my adult life yet.

OG
post #4 of 6
Thread Starter 

Sait is calgary Nait is edmonton

 

S = southern N=Northern

 

ive definetly been looking into some of the reviews especially into the knife ones....

 

chefboy: what are you coming out here for work or pleasure??? the night life out here is pretty bland but the culinary culture is world class...alot of good restaurants in calgary

post #5 of 6
Going for pleasure, wifey will be working smile.gif

Whats a good restaurand Downtown?

Hopefully the flames are still playibg thats my only plan so far. Eat and maybe a hockey game.

Does SAIT have a restaurant?
OG
post #6 of 6

Welcome to ChefTalk we are glad you joined us.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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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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