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east coast Canada/maritime cooks!

post #1 of 4
Thread Starter 
hi guys I'll just introduce myself as stated in my bio:
21 yo female chef in training. Graduated Culinary Institute of Canada 2013, worked as desserts/GM at Fleur de Sel in Lunenburg NS for 2 years and most recently Le French Fix Patisserie, Halifax NS as an assistant pastry chef. Currently enrolled at NSCC in Dartmouth NS for pastry arts, grad 2015.
Just looking to make connections and excited to use up any all resources this site has to offer! Msg me anytime and I'll leave u with a pic of a cute Bavarian verrine I created today! Cheers
post #2 of 4

Welcome, @meganwhisks ! It sounds as if you are off to a good start in your culinary career. Chef Talk is a good place to explore ideas because our members are from all over the world, all ages. And, you can also learn from the home cooks. :D 

 

The forums are a wonderful place to start reading, and the search tool can help you focus your reading. Please keep in mind the professional forums are for those who are currently working in professional positions, but everyone is welcome to read and learn from those forums. The general forums are for all to post in, and everyone reads and posts there.

 

Don't miss the cooking articles, and you'll also want to take a look at the Cooking Challenges in the Food and Cooking general forum. These change monthly (this month's is flour).  They're fascinating, and a great way to discover ways to use ingredients and cooking methods, as our members post their dishes for all to see and discuss. I think you'll like that. 

 

We hope you'll enjoy being part of the community, and that you come here often to learn and share. Good luck in your studies and in your future endeavors.

Warm regards,

Mezzaluna

Moderator Emerita, Welcome Forum
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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 Megan glad you joined.

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
post #4 of 4
Hey, Hey! Halifax population just doubled! Nice to have you on board. French Fix is a good spot, one of the few places I buy sweets from.
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