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Happy to find your forums!

post #1 of 2
Thread Starter 
My name is Chris. I have cooked for fast food and a few country clubs in the area when I was younger.
I am starting over in the cooking industry after a stint in EMS.
I am working fast food again. ( jesus! square one all over again) but I love cooking from scratch at home.
Im sure I will always be a student and it will always be my hobby. It is a skill that is practical for home life.
I have decided to work my way up within the industry at the same time studying and practicing at home.
Its terrible that I missed the week with Harold Mcgee discussion but I am happy there is much to read and learn
on these boards.
Thank you for having me and I hope I can contribute to some overall discussions.
Btw, Pyro the dog is a yorkshire terrior my wife and I have had for 6 yrs, Pyro being a prefix meaning heat and fire
respectively.
Thanks,
Chris.
post #2 of 2

Welcome Chris glad to have you. I am curious if your are starting over why start with fast food? Why not move up a notch and start refining your technique?

 

Let us know if you have any questions about ChefTalk.

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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