Discussion in 'New User Introductions' started by william curren, Nov 11, 2011.

  1. william curren

    william curren

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    Sous Chef
    Hello all. I am new to the forums; I was looking for online retail shops for a new set of knives and stumbled upon this forum/site. :)

    My name is William I am 25 with 8 years of culinary experience and 4 years of being a sous chef. Currently I am a sous at a french bistro with slight Italian influences. We have an indoor seating of about 75 and when its open an outdoor seating of 20. During a typical weekend dinner we do about 100 covers on average....give or take.

    I have worked everything from QSR to fine dining.

    Thanks in advance for having me aboard :)
  2. ishbel


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    Cook At Home
    Hello William and welcome to Cheftalk.

    Lots and lots of knowledge about knives on this site - if you want/need advice, you've come to the right place!

    Our membership is drawn from around the globe and all levels of culinary ability - from 'can't boil water' to masterchefs - and all stages in between. 

    Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  There are 3 professional fora where you can discuss things with other chefs - but we hope you will also post on the other boards, as the professional area is read-only for those of us who are not presently employed in a culinary trade.  The wikis, blogs, articles, reviews and photography are all well worth spending time to view.

    Hope to see you around the boards.