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Hello from Florida

post #1 of 4
Thread Starter 

Hello, my name is Leslie and I am a caterer from Florida. For the last 10 years I have worked as a personal chef in the area but recently have expanded into small event catering. I do have catering experience from YEARS ago, but most of what I learned has been long forgotten. I try to keep my events small but have somehow managed to say yes to a breakfast for 250 people that's one week away! That's how I found this great site, while looking for recipes. I thank you for welcoming me into your community and for all of the information you share with me!

 

Personally, I am a mom of 2 girls ages 11 and 13. We're a very active family who loves to travel, mountain bike and kayak together. My girls are learning to cook and it's so amazing to see them learning so much so young.

 

Thank you again and I look forward to learning and sharing with you all!

post #2 of 4
Hi Leslie and welcome to Chef Talk!
I am sure you have found the catering forum to be chock full of great info.....everything from how to quote to the numerous little tips that will make your ops run smoother.

If it is recipes you are interested in the Food and Cooking forums have 2 different running threads dedicated to recipes (including plating ideas).
One is a contest (the theme changes monthly) and the other a"what did you have for dinner.

You will find everyone here to be welcoming as well as generous with their time and advice!


mimi
post #3 of 4

Welcome chef we are glad to have you.

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


If you need a hand with quantities just ask. I was in catering business in Palm Beach and NY.

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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