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Hola

post #1 of 2
Thread Starter 

Hi there Chef Talk,

Just signed up tonight messaging from San Francisco. I work at a local neighbor restaurant and have been cooking around the west coast for about five or six years now. Graduate of the school of hard Knox; than later culinary school. I consider myself a professional in this industry and loves what he does and takes his job seriously. However, I still have a lot to learn and a long ways to go. I am looking forward to hopefully finding good information on this website and becoming about of the community.

 

Sincerely,

Steven

post #2 of 2

Welcome Steve glad you joined up. San Francisco is a great food town and I always enjoy when I get to visit. Let us know if you have any questions about ChefTalk.com

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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