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post #1 of 5
Thread Starter 

Hi,

 

My name is Douglas and I am new to Chef Talk. I live in the Seattle, Washington area and live in a residential community where I cook for about 30 people on a regular basis. I also teach cooking at my local YMCA, mostly to children but occasionally to adults as well.

 

I have a fair amount of experience but also aspire to go to culinary school and eventually have my own restaurant.

 

I have already posted on one of the forums and look forward to posting others as well as reading other members' postings.

 

I have a fairly wide variety of interests related to cooking and/or being a restaurateur and I look forward to utilizing Chef Talk in the future.

post #2 of 5

Welcome Douglas! It's good to have another culinary instructor join the ranks. One of our admins and long-time members, Jim, is a culinary instructor too. We've enjoyed reading about this students' exploits (they're in high school). Is the YMCA gig different? If so, how? I imagine it's more of a community-type atmosphere, but Ys are quite varied across the nation.

 

You'll find the wealth of our community is in its members, who hail from all over the world, are of all ages, all types of experience. I'm constantly amazed at how it's possible to come here looking for something different to make for dinner and come away from the computer with a recipe from a home cook or chef in Argentina, New Zealand, or Italy. 

 

We hope you'll add your own dash of originality to the mix too! Good luck in your culinary journeys.

Regards,

Mezzaluna

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post #3 of 5

Welcome Douglas glad you joined. Let us know if you have any questions about how to use the forums we are happy to offer some guidance.

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 5
Thread Starter 


Nicko


Thanks for the welcome. There is something I want to mention, though I don't know if you can do anything about it. My first post here was on Commercial-Residential style ranges. Link is here http://www.cheftalk.com/t/50096/advice-on-buying-a-commercial-style-freestanding-range-for-the-home

 

Since I am in the market for a new range, I was hoping that this thread would give me some tips. I read the posts, but didn't find what I was looking for. In addition my post, the last in the thread, has not received any replies. I don't believe there is anything you can do to make people reply to posts, but I was hoping for at least 1 or 2 responses to what I wrote.

 

Douglas,

Bothell, WA

post #5 of 5

@dgl1505 there was a post in the thread you mentioned today, I'm happy to report. Your thread began in 2008; you might try starting a new thread and re-titling it- refreshing the topic, so to speak. Sometimes people see they've already viewed a thread and think it's something they don't want to revisit. Things have changed considerably in the world of commercial style ranges for the home, as I know from experience.

 

Just a thought. Also, have you taken a look in the Reviews section here? I found this: http://www.cheftalk.com/products/48-pro-style-dual-fuel-range-with-6-open-burners-vari-flame-simmer-on-front-burners-3-69-cu-ft-convection-oven-self-cleaning-and-double-sided-grill-griddle-stainless and there may be more. Give the search tool a try.

 

Good luck in your quest,

Mezzaluna

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