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new girl here

post #1 of 4
Thread Starter 
Hello from florida im new at this culinary student
post #2 of 4

Hello Angela! 

 

Have a look around the site and be sure to look at everything, because we're more than only discussion forums. By the way, until you're working in the industry, please think of the professional forums as "read only". Those of us who aren't pros (yet or ever, like me!) can read there all we like, but we do our posting in the general forums. Of course, you also have the student forum to hang out in. 

 

What direction are you hoping to go in the culinary world? How did you decide to get into cooking? I hope we can be part of your exploration and discovery as you grow and learn.

 

Welcome!

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.***
Reply
post #3 of 4

Welcome Angela glad to have you. Let us know if we can help in anyway. What culinary school are you attending?

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
post #4 of 4

Welcome !    What school do you go to ?

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

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
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