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New member from Oregon checking in.

post #1 of 3
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Hey everyone. I just joined the forum. I have been a professional chef for about 15 years. I currently work as an Executive Sous Chef. I am a knife ADDICT. I own many, many knives of all sorts and qualities. I am originally from Fort Worth, Texas. I have trained under a few well known Chefs- Charlie Palmer, Bruno Davaillon, Tim Love just to name a few. I plan to move back to Texas within the next year. So hello, and any questions please feel free to ask.
post #2 of 3
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Originally Posted by highdesertchef View Post

Hey everyone. I just joined the forum. I have been a professional chef for about 15 years. I currently work as an Executive Sous Chef. I am a knife ADDICT. I own many, many knives of all sorts and qualities. I am originally from Fort Worth, Texas. I have trained under a few well known Chefs- Charlie Palmer, Bruno Davaillon, Tim Love just to name a few. I plan to move back to Texas within the next year. So hello, and any questions please feel free to ask.
Nice to meet you. I just recently joined the forum group as well. Just recently got back into the kitchen and figured signing up and reading other peoples perspectives, influences, how to's and what not to do's would cause a spark that is much needed in my career. So far it has. Its great to know that no matter what restaurant you work at, or what city you live in that we all struggle with something or have some crazy war story. The life of a chef, cook, even a dishwasher are not for the weak and weary. The job demands and demands and demands but at the end of the night we still stick it out...at least onlycthe ones who see the good side of being inside a such a vicious and unforgiving career. But Chef great to meet you and hope to read some of your posts coming soon and feel free to message me with any advice or simply to share some much needed knowledge.
post #3 of 3

Hi both of you and welcome to chelftalk.  :)

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