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Thank you

post #1 of 3
Thread Starter 

Greetings,

 

I  found this website very informative and interesting. I like to read of fellow professionals and their accomplishments and struggles. Certain threads I have read keep me in perspective when I believe I am the only Chef going through a situation.I have been cooking professionally for 32 years and keep telling myself not all kitchens are the same, the fact is they are. I want to thank all of you for your posts and to the moderators for allowing me the opportunity to join in this celebration of cooking.

 

 

God bless you

 

JW Johnson

post #2 of 3

You are 100% right. I always say that once you go thru those dining room doors they are all the same.  HAVE A GREAT HOLIDAY SEASON     EJB

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 #3 of 3

Welcome, glad you joined. The chefs and cooks here are a great group of people to talk shop with so hope you enjoy hanging out in the pro section of the site. Let us know if you have any questions.

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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