Hello Chef Talk

Discussion in 'New User Introductions' started by andopolos, Sep 12, 2014.

  1. andopolos

    andopolos

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    Owner/Operator
    Hello chef,

    I hail from Ireland.  I have had a varied 25 year career in many countries and many types of kitchens.  I am married to a pastry chef(genius variety). We have our own business, a busy cafe and catering service.  I discovered the forum by accident. I look forward to reading your opinions on all things cheffy.

    Regards

    Andopolos
     
  2. mezzaluna

    mezzaluna

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    Cook At Home
    Hello Andopolos! Welcome to the community. How did you stumble upon us? We're always curious to know.

    An experienced professional like yourself will find plenty here to learn and enjoy: discussion forums, cooking articles, cookbook and equipment reviews, photo galleries and more. The search tool will be essential for helping you wade through it all, as we have more than 14 years worth of information on the site. I think your other half will want to come here as well; we have a very strong contingent of pastry people here from all over the world, some of whom are owner-operators (Panini for one). A few are so busy they don't stop in much (Momoreg) or have changed careers to being culinary instructors (MBrown). I mention those three because like me, they are long-time members of Chef Talk and I know their work.

    We hope you enjoy being part of this excellent community of professionals and food lovers from all over the world. Please visit often to read, share and learn. Good luck to you in your enterprise.

    Best regards,

    Mezzaluna
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Welcome, very glad to have you join ChefTalk.
     
  4. andopolos

    andopolos

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    Hi Mezzaluna
    I'd have to examine the history in my computer to find out how exactly I stumbled a ccross cheftalk. I think it was while searching for a patisserie school in Brussels for a young chef.
    It was the whingey sous chef post I think that got my goat.
    Terrible curse of the dark art is busy-ness. And as consuming as it is I find I have no time to know other chefs apart from herself. All the good guys are workin....
    I'll stop in when I can, we're about to fit and open a production kitchen. Fun job, I love the fit out, it's akin to a huge mise en place for a big gig, we are doing the actual fit ourselves. So a bit if craic as we say here.
    Whaddya do yerself