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It's a Pleasure.

post #1 of 2
Thread Starter 

Hello Cheftalk community,

 

   I'm LaRoux and I've always been able to appreciate the culinary arts, it's been a interest for a long time and I've discovered in the last year and a half it has been come somewhat of a passion. A bit of a late starter at 38 years of age, however, I am looking to take cooking a bit more seriously and looking forward to learning whatever I can.

 

It's a pleasure to be here among you, thank you for having me.

 

All the best,

 

— LaRoux

post #2 of 2

Welcome LaRoux. When you say you are looking to take cooking more seriously do you mean cook professionally? If so I always give people the same advice. A love for cooking and a love for cooking professionally are two different worlds. If you are thinking of going the pro route then work in a few different environments first such as a catering company, bakeshop, restaurant. Even just for 2-3 months to get a feel for what they are about. Do this before signing all of your savings to attend a culinary school. Most of the people I went to culinary school with (myself included) eventually left the industry because it can be a very tough life. 

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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