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Not new but back!

post #1 of 2
Thread Starter 
So I'm not necessarily new, but I'd like to take the time to say hello and what brought me on this laborious path.

So, currently, I work at a locally owned bar, small kitchen, enough for one person, two if busy. I love it. Before this I worked at UPS. It was an attempt to get away from the kitchen, before then it was an Applebees (one of the reasons I wanted to get away from food) before then a really big Mexican place, before then, a village inn.

I moved up to cooking, didn't go to school, started bussing/dishing, ect. After I got my most recent job, it has made all the difference in the world and I love it. It's fully restored my joy for the line. (Yes, I love short order, you heard correct) and I've been working here currently for 6 months. The only problem our kitchen faces is turnover. I'm the lead behind the kitchen manager, after 6 months... Make of that what you will
..

Anywho, a welcome back would be nice :3
post #2 of 2

Welcome back and thanks for coming back. Sorry it took us so long to say hi. Glad to hear you found a job you love it really makes all the difference in whether you stay with a career or not right? Especially the people you work with so hopefully you have a great team of people to work with.

 

Really glad you returned and please let us know if you have any questions about the site. A lot of has changed around here I am sure since you were last here. When were you last on the site if you don't mind me asking?

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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