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Glad to be a part of this

post #1 of 3
Thread Starter 
Hello everyone,
I'm a newly promoted Head Chef and I have a lot of questions. I think this is the perfect place to do so. I hope to hear back and will offer my own advice when I can.
post #2 of 3

Congrats on the promotion and welcome. Please ask questions or answer others but don't be discouraged if you don't get a reply right away. Many work full time and members are from around the world so work schedules and times may delay a response. 

I'll suggest too that you look through the threads to see if someone has already asked your question. This website has been around for a long time so there is a wealth of information about all kinds of food service issues. 

Hope the new job works out for you. 

post #3 of 3

Welcome, it must be daunting the first chef position (ahh I remember it well). Better to have lots of questions than all the answers as a chef. Let us know if you have any questions about the forums or the community.

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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