Hello Chefs.. Young sous on the lose.

Joined Oct 3, 2010
Hi everyone, im 18 and have been cooking in a professional kitchen for 2 years and a few months.. I am currently considered "Sous" chef but really I am the strongest and fastest line cook you will meet at my age /img/vbsmilies/smilies//smile.gif... Im looking forward to learning as much as I can and I WILL perfect my art, WITHOUT COLLEGE, I am a firm believer in "experience" and line time... not a classroom..... As for my knowledge, I belive I am well above any other cook in my age group, Ive baked,sauted, fryed, Flameyed on a daily basis and have been taken under the wing of a first class chef of 20 years "Thomas Easton".
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Joined Aug 29, 2000
Hello Fraduf and welcome to Chef Talk. We have chefs from all over the world, from all backgrounds as well as passionate home cooks and food enthusiasts. This is an excellent place to learn and share, and we hope you make the most of it. Don't miss the other features of this site: wikis, cooking articles, photo galleries, etc.

Enjoy the site. We hop to see you here often.


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