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Hey boys & girls!

post #1 of 4
Thread Starter 

Hello, everyone!

 

I'm a culinary student just about to graduate from my program. Its surprising how many people just don't "appreciate" food like I've learned to and I wish I knew more people I could talk to about it! Hoping to learn a lot and make friends with some people with the same passion. :)

 

I'm what I like to call a "health concious" culinarian, but I have a tendency to break free of that and make me some serious French & German comfort foods (coq au vin, dauphinoise potatoes, jagar schnitzel). I'm fairly decent at making mother sauces, especially hollandise. I watch Julia Child for fun on my days off, I no absolutely no French outside of cooking terms (but I speak pretty good German). I love looking at knives I cannot afford, playing in cooking stories is my favorite rainy day activity, and I have a rubber spatula collection that could make me look either nuts or look like a pack rat.

 

Or both. Haha.

 

Either way. Hello again, hope to learn a lot here!

post #2 of 4

Hi Pickled Ginger- Your intro tickled my funny bone. I'm a die-hard hollandaise fan myself (butter is, to me, a food group) and also have a fondness for kitchen tools. I think I have seven small whisks, and I'm a home cook.

 

You don't say at what point you are in your studies, but I hope you spend some time in the Culinary Students forum reading the current posts but also doing some searches for earlier posts as well. A lot of typical concerns and questions posed by students appear there and may be of interest to you. Since you're not yet in the ranks of the professionals, we ask that you not post in the professionals' forums. However, please do read there! You'll learn quite a lot. Go ahead and post in the general forums, as everyone reads and posts there, including the pros. 

 

Besides the forums we have excellent and varied cooking articles, cookbook and equipment reviews, photo galleries, etc. As you settle into the community we hope you'll find your way around and add your voice to the mix. 

 

Let us know if you have any questions about the site. We look forward to your participation. Good luck in your adventure.

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.***
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post #3 of 4
Thread Starter 

I'm certainly far along in my program, I only have about three months left for in-class study before I must serve my internship in a professional restaurant with chefs other than my instructors. I totally agree that butter is a food group, unfortunately its a food group that loves my thighs a little too much... so I've been making all those delicious foods for everyone else except myself. Haha

 

But I'm super happy that others seem to love food as much as I do!

 

I'm certainly no professional quite yet but I will check out what professionals have to say! I could learn a lot! :)

post #4 of 4

Welcome we are glad to have you at ChefTalk. We encourage all Culinary Students to please post a review of their culinary school in our culinary school reviews sections. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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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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