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Loud proud McLeod

post #1 of 2
Thread Starter 
So I'm loud obnoxious and funny. I work a lot like the rest. I will post what I feel is nessasary. I got like 14 years in food and beverage most as a pizzolo. Making dough right in 100 % humidity is a science. Recently got a job as a line chef for crave kitchen and cocktails in Mt. Pleasant SC. biggrin.gif
post #2 of 2

Welcome we are glad to have you at ChefTalk.com. The pro forums sound like the right place for you to hang out. Be sure to join in on the pro baking forums as well it sounds like you have plenty of experience to help others out with issues.

 

http://www.cheftalk.com/f/5/professional-food-service

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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