New Posts  All Forums:Forum Nav:

Hello to all

post #1 of 8
2/12/03 at 6:38am
Thread Starter 
Hi!

I recently found out about this site and am looking forward to talking and sharing ideas. I like the wide range of topics available.
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
The Making of a Chef Innovator, without the Pomp
A clinical look at how a restaurant runs
post #2 of 8
2/12/03 at 4:35pm
Hi schiznick, and welcome to the Cafe. We hope you'll tell us a bit more about yourself here, and join in the fun in the other forums. There are a lot of good features on this site too, like the archives and search function. Don't miss the articles and features in the Chef Talk area, too! There's lots to see here, and we hope you stop in often.

Mezzaluna, moderator
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 8
2/13/03 at 4:24am
Welcome aboard... tell us a little about yourself and your interests, background... whatever...
Welcome!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #4 of 8
2/14/03 at 7:25pm
Thread Starter 
Hi,

Not too much to tell. I work for a small chain of restaurants in the Midwest. I've been working in the foodservice industry for about 12 years, with the last 6 being in pastries. My favorite hobby is sleeping. I'm the vice president of one of the local chef's organizations and we are currintly working on our yearly fundraiser. I hope to hear back from more of you guys!
Reply
post #5 of 8
2/15/03 at 3:29pm
Welcome S. part of my family is from Detroit. Good luck with your fundraisers. You'll find lots of ideas and help on this site.
Ciao!

"I Am Not Afraid... I Was Born To Do This." Joan of Arc
Reply
post #6 of 8
2/16/03 at 12:17pm
Welcome to Chef Yalk Schiznick !
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #7 of 8
2/17/03 at 11:02am
hey chef shiznick

is it true you all wear cowboy hats in the midwest, i like those ten gallon jobs...just ribbin...welcome aboard...6 years in pastry eh, have your hands started to chap yet cause they will, move sections whilst theres still time...sorry if i woke you
regards
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #8 of 8
2/17/03 at 1:39pm
Thread Starter 

chappd hands

Chapped hands --- yes. Poor circulation --- yes. But that tends to come with the job, right? How about you? What part of the country, business, etc. do you hail from?
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
The Making of a Chef Innovator, without the Pomp
A clinical look at how a restaurant runs