Hey, I'm Eric. I don't have a whole lot of experience, but I started a small restaurant in Chicago a year ago. I'm looking to learn and be apart of the community.
Hey, I'm Eric
Good morning Eric!
Chef Talk has been around for awhile and has gathered what could equal a couple of hundred years of advice from pros and non pros during this span.
The fastest way to get an answer is by searching the archives but if that comes up goose eggs just post a thread.
With members all over the world someone is usually awake and active 24/7.