[cheffers1]

I just want to start meeting people that are in the industry. I feel so alone sometimes in my enthusiasm because my friends don't always understand the excitement I feel for this profession and they certainly can't understand my frustrations when I get home from a really hard day's work.
I would love to chat or talk with people in this circuit and really network, get ideas, and even encouragement. Sometimes I know I let other people in the industry get me down but I am always eager to get back on the horse and find those people that find this industry fun, fascinating, exciting, and enjoy what they do.
I like to encourage people but sometimes it would be nice to get a little encouragement for me.:chef:

 

[pete]

Welcome to the cafe Cheffers!!! You have certainly come to the right place to meet people passionate about food and the restaurant industry. Tell us a little more about yourself. What kind of place do you work in? What do you do there? What types of cuisine and ethinic foods are you interested in? And what do you do for fun (when you pull yourself away from thinking about food!)? Enjoy your time here!!

 

[suzanne]

California or Long Island, NY or somewhere else entirely??

Don't worry, you'll get what you need here!!!!!!!!!!!!!!!

 

[mezzaluna]

Welcome, to Chef Talk, Cheffers. We hope to learn from you, too!

 

[kimmie]

Cheffers1, hi! Warm welcome to Cheftalk!

 

[cheffers1]

I am really happy to hear from so many people in the industry it was actually very encouraging!!!
I would love to keep in touch with you all and will continue to log on and ask for help (not sure I have much help to give at this time) I am working in a restaurant but unfortunately I have come to a hault I don't think that I am learning anything anymore in my station. I work in pantry with salads and we have a set menu. I get to plate desserts but I don't get to make them which is what I love. I will continue to read all about what you guys are doing because I love to understand the great minds of the industry

 

[suzanne]

Have you tried talking to your chef about feeling at a dead-end? If you let him/her know that you'd like to learn more, and be more valuable to the restaurant, it might be taken very well. Of course, you might have to offer to come in on your own time to trail with the pastry chef -- but it would definitely be worth it both to you and to them. Never be afraid to speak up in a positive way! You have absolutely nothing to lose, and the world to gain.

As for "great minds" -- well, yes, there's Cape Chef, and Pete, and Athenaeus, and Mezzaluna, and Marmalady, and... and ... ! Oh, and MBrown, and Panini, and Momoreg, and W.Debord, and ... and ...! And just about EVERYONE ELSE, whether I mentioned them by name or not. I am so thrilled to be a part of this group -- great people who all have something good to share, and the desire to share it, and to learn from each other.

 

[jim berman]

You won't have that problem here! Welcome aboard. The Inside Scoop is a great place to talk about the ups & downs of work. Share away!
-Jim

 

[cape chef]

Keep your ideals high enough to inspire you, and low enough to encourage you.

Welcome and enjoy

 

[isa]

Welcome to Chef Talk Cheffers1!