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Hello ChefTalk!

post #1 of 3
Thread Starter 

I'm a professional chef from Florida.  I'm very excited to learn from this forum and add whatever knowledge I may have.  I've been cooking for 16 years in various restaurants, hotels, and country clubs.  I've worked my way up from bussing tables to executive chef, and have had a renewed passion for this business that's been gone for a few years.  Thanks and see you in the forums!!

 

Jason

post #2 of 3

Welcome to Cheftalk, we look forward to seeing you around the boards.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 3

Welcome Chef we are glad to have you. Be sure to jump on over to the pro chef forums and find a discussion that looks interesting there is always something lively happening there.

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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