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Hello!

post #1 of 2
Thread Starter 
Just want to introduce myself, I'm a K.M and everything Chef? Cook? at a local grill and bar. I've been comfortable in restaurants since I was a just little kid, hanging out with my dad, when he was at work in his kitchen smile.gif he was a fantastic Chef! He'd very graciously let me be his "helper" (I wasn't very fond of the nuns at my childcare) and it kept me entertained and out of the way, fun times! Anyway I have been cooking as a professional for about 8 years now. No formal culinary training, just self taught over the last 30 odd years, and I am always looking to learn more smile.gif now I'm off to scour the forums & threads for some knowledge!
post #2 of 2

Welcome chef glad to have you join. What type/style of cooking do you favor?

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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