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Hi Everyone!

post #1 of 3
Thread Starter 

Hi!

 

Glad i found this great website while I was searching for the pro and cons of being a chef (ridiculous I know). I recently open up my own patisserie after years and years working as a pastry chef in a restaurant. I started to work in a kitchen since I was 17. I am looking forward to participate in forums and sharing experiences about culinary arts here. Btw I'm from Indonesia, pardon me for my bad english! :)

 

Have a nice day everyone!

post #2 of 3
Your English is fantastic! Welcome smile.gif I have a soft spot for pastry, its what I got into the business doing and my love is there. I look forward to hearing your ideas and perspective.
post #3 of 3

Welcome chef we are glad to have you. Congrats on opening up your own place I think that is the best move. It is something I wish I would of done but never had the courage. Looking forward to your posts.

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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