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Discussion Starter · #1 ·
hey there guys...

i'm new to the site, but really excited to find this. i'm a young pastry chef that's been in the business for about 7 years. just took a break from it all and a bit burnt with it, but still love pastries ! i'm really intrested in hearing input and information
about whatever you guys have experienced and know...



hope to talk to you all soon.
:D Ginger76
 

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Discussion Starter · #4 ·
hey there again,

thanks flash, momoreg, and mezzaluna for welcoming me into what seems like such a cool culinary family here. let's see...
I just recently moved from being a pastry chef in california, to the east coast, and like I told you, am taking a break from the whole thing for a while. and during my hiatus, am planning to do some research on pastry jobs available abroad. I've worked in quite a few places in this country and i'm feeling like I'm really missing out by limiting myself to just that. I'm not really sure where to begin though...I would love to hear any personal experiences that you guys have had working in foriegn places, any input on if it is a good idea or not and maybe where your best working abroad times have been... I've never really travelled out of the country so I don't know what all it would involve. but I am totally open to hearing anything you guys have to offer up. thanks alot.

--and flash, did the name ginger invoke some sexy image,
i get that all the time...:D
maybe it's the whole gilligan's island scenario.

ginger76
 

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Welcome! There are a lot of great people here to tap for information. There are also alot of 'characters' that add great color to ChefTalk.... not mentioning any names FLASH :p Good to have you on board
-jim
 

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Well Ginger, I trust you will become a nice addition to this Forum; welcome to Cheftalk! :D
 

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Welcome to Chef Talk Ginger!


Nice to meet you.:)
 

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hey Flash, all do respect my friend, but chill out.

remember that this site supports many age groups.
Take it to the back room.
anyway,welcome ginger
cc
 
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