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New Member from Missouri

post #1 of 4
Thread Starter 

Hey all, I'm an Executive Chef in the Central Missouri area.  My culinary training includes culinary schools in the US and in France.  My prior/current experience is mainly scratch/fine dining cooking.  I also owned/operated a Personal Chef biz for a while so if anyone needs a few pointers in any of these areas, just let me know.  I'll respond when I have a free minute.

post #2 of 4

Welcome jcmochef!  Glad you've joined us!!!  You will find that this is a great place to share information, bounce ideas around, offer up advice and seek advice.  We've got people here with all levels of experience from kids just learning how to cook at home to retired chefs who've done it all.  It's one heck of a group!!!

post #3 of 4
Thread Starter 

Thanks for the welcome!

post #4 of 4

Welcome chef we are glad you joined us.  

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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