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Greetings from Wisconsin!

post #1 of 2
Thread Starter 
Hello all! I have been working in restaurant kitchens for 27 years and am currently executive chef at a full service restaurant that seats 400, caters off site events, does summer festivals, as well as all the banquet food for a hotel that is adjacent to our restaurant. Food and cooking are my passions, and I joined up here to be a part of a community of like minded individuals and learn as much as I can from you all!
post #2 of 2

Welcome chef you are not too far from my neck of the woods (Chicago). Hope you guys are starting to get some warmer weather we seem to be stuck at 50 degrees here. Let us know if you have any questions about ChefTalk.

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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