Hello and thank you.

Discussion in 'New User Introductions' started by poorpig, Aug 9, 2012.

  1. poorpig

    poorpig

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    Sous Chef
    Living in a rural county, my amount of chef friends are limited and while talking to my "normal" and sane friends they get bored of restaurant related talk. The kind of people who don't understand why the special requests tickets infuriate every person on the line and makes us sing the McDonald's commercial theme.

    I'm glad I've found an area to talk to some peers. Glad to be here.
     
  2. kaneohegirlinaz

    kaneohegirlinaz

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    I Just Like Food
    Aloha , Welcome to Chef Talk.

    You are so right!  Living in a rural county can be a challenge, we’re happy that you found us.

    Don’t forget about the Non-Professionals here!  Home Cooks had plenty to bring to the table.

    Join the conversation or start a thread of your own, on that I might suggest that you do a search at the top of the page to find any previous discussions on the topic.  The Articles, Reviews and Galleries are fantastic, oh and the Special Guest Forum makes for a good read.

    Once you’ve gone over the FAQ and Community Guidelines and you have questions in regards to the website, PM a Mod or Admin person.  I think that you’ll find that we have great respect for one another.

    Enjoy!
     
  3. mirepoixmatt

    mirepoixmatt

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    Can I get the chicken, but with the sauce from the pork, but I want the side dish from the salmon? But steamed intsead of roasted? LOL been there brother feel your pain. But I am becoming more sensitive to special orders, as I now work in direct contact with all the guests at our lodge. I always thought of myself as a stone cold line cook, and I find myself making a grilled cheese sando special request when I have put out a full 5 course banquet spread that took all day to prepare! It is tough to please everybody, but actually getting to see the appreciation when someone gets that special order is pretty cool. Nice to meet you and see you on the boards.