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Home Cook starting a Catering Venture - new to Chef Talk!

post #1 of 8
Thread Starter 

Hi! I'm 39 and have worked in the environmental industry most of my life, until two years ago when I left it and moved into the food industry.

 

It was time to follow my heart and dream of opening an afternoon tea room, but for now I"m going the route of a catering company specializing in afternoon tea parties & savoury pies.

 

Joined ChefTalk to hopefully learn more about commercial kitchen equipment and tools as opposed to those used in the home, and maybe pick up some tricks of the trade too!

 

Looking forward to it - thanks all!

post #2 of 8

Welcome to Chef Talk. We have many members who have changed to or from culinary fields, so you will have the benefit of their advice and experience. From them you can learn what mistakes to avoid and what opportunities to follow. All of the discussion forums are open to you to read and learn from, and by using the search tool here you can mine them for plenty of great ideas.

 

You'll notice some of the forums are listed as professional forums. Those are considered "read only" for those of us who are not in the ranks of those working in professional fields in culinary industries. Everyone- including the pros- posts in the general forums, so your questions will be viewed by the widest possible audience and answered there. 

 

Don't overlook the excellent cooking articles, cookbook and equipment reviews, and the photo galleries. To my mind the members are the wealth of Chef Talk, as they hail from all over the world, all ages, all areas of expertise. You can get authentic recipes and methods from pros and home cooks who live and work in those parts of the world. 

 

I hope you enjoy being part of the community. Good luck in your venture!

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.***
Reply
post #3 of 8

Welcome---we have some off premise caterers that jump right in when someone has a question--Join right in--Mike--

post #4 of 8

Welcome to ChefTalk we are glad to have you. You are making a big jump from one career into the food world I always love to hear more about why people choose to go into cooking.

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 #5 of 8


Want to save $  go to a place that sells used equipment.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 8
Hi,

I own a catering business in Bloomfield, CT. I need a commercial kitchen in my area to prepare my food. Can you give me few places to contact?

My # is 860-874-8970

Pat
post #7 of 8

Hi @PAckeifi and welcome to Chef Talk.

 

Your request would most likely be seen by more people were it placed in the forum dedicated to requests of this nature.

The area is located in the Professional Catering forum.

 

Also.....

ID theft has become more and more prevalent and posting phone numbers, personal website addys and such  on public forums has become like a neon lite flashing COME AND GET ME!  

You would be surprised at the amt of personal info a hacker can find with just your phone number.

 

When you do find what you may be interested in, the PM feature will be a bit safer when exchanging info.

 

Again...welcome to the CT forums!

 

m.


Edited by flipflopgirl - 4/27/15 at 8:44am
post #8 of 8
Thanks for your response.
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