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Here is one... hey guys I am a British chef working in Chicago, I am also the moderator of the forum an the fouder and editor of GlobalChefs.com. Cheftalk and GlobalChefs work together on a few projects. I hope you like the GlobalChefs forum..... Cheers J
 

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I guess i qualify for the british chef title
Graduated BCFDA back in 71 born in birmingham ,have city & guilds of London 151 150 147 plus waiter certificate.Now live in california & working as executive chef for 200 room hotel,also did some time with Four Seasons Hotels,Hilton & Santa Barbara hotels & restaurants.
 

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Welcome aboard, Kwong!
 

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I think it may be true that alot of them are in Australia.
We even have what is known as the 'Brit Pack'- a number of british born ( and usualy michelin star restaurant trained) chefs running alot of the good restaurants in Melbourne.
 

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:chef:
Hi chaps , heres another one for your collection
Michael , trained just outside of Manchester , now living and working ( all hours as normal) in Denmark where i may say is bloody cold right now .
So hats off to those Brit Chefs down under

Take it easy
 

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Welcome to the Café, Michael.

As you can see, I'm wearing my shades but it's starting to be bloody cold here too. 1 Celsius was the high today.

:cool:
 

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Welcome to Chef Talk Michael!





Are you sure we live in the same town Kimmie? It was -2°C here, with a mini ice storm. ;)
 

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Isa,

It always varies from one TV station to another...:rolleyes:
 

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I have lived In New Zealand for 14 yrs and now own my own Business I love it but still keep intouch with people in the Uk and France.
Hey! I'm new here so go easy lol
not my kid in the pic or my man
Have a great day
 

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Hiya Mark,
I posted that in 2002,just got your reply a few days ago, how goes it? do you enjoy being a chef? I am still loving it after a lot of years, gotta have that passion for what you do . Keep in touch Cheers Valerie
 

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Hi

Can i join ? Retired from main stream but actively working on food safety projects for the food standrds agency and other things...

Formely, I worked in West End, teaching, trainng teachers, etc...

Best partie being sauce but quite like cooking most things. As for a pastry is concerned i thing Banana Crumble is possibly my best effort.


Jerry

(sorry about the professor thing i thought it was a private password, but one in can always remember - anyone know how i can change it?
 

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I'm British, living in Avignon in Provence, France and working as a Plongeur (Kitchen porter) in the restaurant of a local 4* hotel while I study for my CAP as a Commis Chef.
 

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Hello From Edinburgh

Just found this site, I am a Head Chef in Scotland, at a new post in a 70 bedroom hotel. My team are very young and more interested in :confused: their night life than the career, what to you do to bring some professionlism back to a time with no heart?

:confused:
Gogs
 
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