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Hello

post #1 of 4
Thread Starter 

Hey, Just wanted to pop in and say hello, I stumbled across Chef Talk last night and decided to join. I have worked in Restaurants for around 6 years working my way up from bus boy to Sous Chef. Im Currently going to school to have a degree behind me. I look forward to reading post on here and learning new and exiting things. 

 

Thanks, Marston 

post #2 of 4

Welcome, Marston! I'm sure you have some good stories to tell as you work your way along in the profession. My brother moved up as you did and eventually became an owner-operator after completing his chef training. After almost 30 years he's preparing for his chef-son to succeed him in the business he built. Lots of hard work have paid off for him.

 

I'm sure you've begun looking at the discussion forums, but don't miss the cooking articles, too. They're excellent sources of information. Have a little fun with the Cooking Challenges, which change monthly and are posted in the Food and Cooking general forum. This month the challenge focuses on flour. You can get some great ideas from the members and add your own to the mix.

 

We hope you enjoy being part of the community and look forward to your contributions. Good luck in your endeavors! Have a Happy New Year--

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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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
Thread Starter 

Thanks, ill be sure to check that out.

post #4 of 4

@Marston glad you joined we have a great group of professionals to talk, vent and bounce ideas off of. 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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