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Time to say hello!

post #1 of 4
Thread Starter 

Bleen is my unfortunate Starbucks alias forced upon me by clever staff so that I market their business for them.

 

I'm 23, born and mostly raised down under by wallabies. I wish I had a better way of saying I'm a passionate cook but that is what I am, I've been working as a line cook for 6 years now and hoping to start an apprenticeship in the next couple of weeks and chase the dream!

 

I'll admit that I've been lurking these forums for awhile now but thought it might be time to open up and join the community!

 

Slightly useless fact, I like putting things in 6in tortillas and eating them.

post #2 of 4
Welcome! Corn or flour?
post #3 of 4
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

Welcome! Corn or flour?


Tough call, I prefer flour with fish generally and corn with meats but have been known to mix it up!

post #4 of 4

Welcome to ChefTalk let us know if you have any questions about the forums.

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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