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hi everyone.

post #1 of 3
Thread Starter 
Hey guys, my name is Jonathan. I just celebrated my 10th full year in the industry. I am currently soux chef at a small pub named Murdoch's Bar and Grill in Calgary, Alberta. I've been here for 4 months and everything is going better than expected, I'm very happy here.
Anyways, I came in search of tools and connections that will help me when the time comes to step and succeed the current chef. Any suggestions or tips are greatly appreciated.

Cheers from the Great White North
post #2 of 3

WELCOME TO THE SITE!  Join right in--Mike---

post #3 of 3

Welcome to ChefTalk we are glad you joined! Let us know if you have any questions about ChefTalk and how to use the forums.

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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