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Hi everyone

post #1 of 2
Thread Starter 
Thank you for the warm welcome Nicko. I am a restaurant cook in Massachusetts, I have been in the industry since I was 15. I currently started to work on receiving my bacholors in Restaurant and Hotel management. Looking foward to learning from everyone here. Thanks everyone.
post #2 of 2

Welcome to ChefTalk glad that you joined up. The pro forums are a good place for you to hang out and we do encourage pros to spend time helping answer questions the non-pros have.

 

Thanks.

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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