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Rogue chef! Back in Chicago.

post #1 of 5
Thread Starter 
Hello all! I'm back home to the city I love! Chicago. Returning to my culinary career focusing on farm to table based menu with a focus on wood fired and artisan cooking, heavily influenced by my decade in new Orleans. I'm also in the process of putting my own signature line of chef Knives (have been making Knives for years as a hobby) and my own signature chef uniforms in the works (no details yet, but they will revolutionize the industry!) Look for details coming soon! Thanks for the support.
post #2 of 5

Welcome back to Chicago (ChefTalk.com is based out of Chicago). So are you working at any restaurant or hotels or just focusing on your knives and uniforms? 

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 #3 of 5
Thread Starter 
For now, I am working on catering and private chef gigs. I like the freedom and creativity of being my own boss. Lol
post #4 of 5
Please, please, please ... explain to us all about how a new uniform will revolutionize the industry. TIA.



I'm on the edge of my chair.
post #5 of 5
Thread Starter 
Not to get into too many details early on. Using advances in materials it will be lighter to wear for the chef, much more durable(the cloth is rated to outlast cotton 50/1), anti bacterial, oil resistant, and fire resistant!
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