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9 Posts
Hiya im Rob a head chef for a contract caterers in the UK. Yeah I know, another Brit. Ive actually been a regular to Chef Talk for oooh over a year I think. Often coming here to check up on stories all over the globe and pick up recipe ideas and trends. I had registered before a long time ago around the same time that the Chef working in Sicily was posting a regular diary about his work there. Brilliant stuff.
Anyway I registered back up again now because in the latter part of last year I landed my first Head Chef role so im actually in a position to make changes and improve standards as management seem to want. Exciting times ahead. Thought, "Chef talk" would be a big help to me as ive got internet access in work via my managers PC which im allowed to use freely and also due to contract catering hours it means ive my weekends and evenings available to research and conversate with other proffessionals here. (Thank God I got out of those hotel/restaurant hour shifts).
Anyway expect to see me around asking advice, questions and hopefully throwing my advice and experience into the hat when called upon.
Anyway I registered back up again now because in the latter part of last year I landed my first Head Chef role so im actually in a position to make changes and improve standards as management seem to want. Exciting times ahead. Thought, "Chef talk" would be a big help to me as ive got internet access in work via my managers PC which im allowed to use freely and also due to contract catering hours it means ive my weekends and evenings available to research and conversate with other proffessionals here. (Thank God I got out of those hotel/restaurant hour shifts).
Anyway expect to see me around asking advice, questions and hopefully throwing my advice and experience into the hat when called upon.
