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Hello

post #1 of 2
Thread Starter 

Hello everyone,

 

I came across this forum today while browsing on the web.

I am an  Executive Chef and run three Kitchens presently. I have worked in kitchens since very young and have been a Chef for about 35 years. I have worked in and love all facets of the field. 

I also love to hunt, fish, woodwork and blacksmith.

Looking forward to reading, sharing and always learning from people who also love to cook!

Have a Great One     

post #2 of 2

Welcome Chef we are always pleased to have a chef with your level of experience. Please join in on the pro forums but also if you wouldn't mind take some time in the non-pro forums from time to time and help answer questions there as well. Please let us know if you have any questions about the site.

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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