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post #1 of 4
Thread Starter 

Good Morning everybody. My name is Joe i'm 20 years and from San Antonio, Texas. I've been in culinary for about four years now, just experience no culinary school. Im new to this site but definitely looking forward to communicating with you all.

post #2 of 4

Hello Joe, and thanks for introducing yourself. We're glad you found us and hope you'll contribute your own knowledge and expertise to the mix of ideas here. The mix of people here includes experienced and newbie home cooks as well as professionals because we know knowledge about food can come from unexpected sources. Perhaps you were inspired to cook by your mother or grandmother, or by someone else who showed you for the first time that cooking was your passion. We hope you'll share that with us.

 

Have a look at the cooking articles, cookbook and equipment reviews and photo galleries as well as the discussion forums. Check out the monthly challenge in the Food and Cooking forum for some great ideas with ingredients and methods of cooking. Have some fun and share what you know, that's Chef Talk.

 

We hope you'll participate as often as you can and look forward to your contributions.

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

Welcome Joe glad to have you. Most of the chefs I worked for had never been to culinary school and they were all top shelf. School is a great starting point but nothing beats solid work behind the line with a good mentor I believe. 

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)
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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
post #4 of 4
Thread Starter 

Thank you both. Culinary school would be great to attend but you are right about solid work. I believe the best teacher is experience, actually getting in the field and participating.

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