Hello everyone :)

Discussion in 'New User Introductions' started by barron86, Jul 17, 2014.

  1. barron86


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    Professional Chef
    Hello, i'm a chef with 3 years experience in branded pubs and I have recently landed a fantastic job with a bit more creative control. Most of my professional experience has been pre-prepared food which was frustrating considering that I love cooking at home using fresh ingrediants.

    But thankfully I have got a job in a fantastic restaurant serving south american food and drinks, it has been awarded the best latin restaurant outside of London for 3 years running. The owners have welcomed all recipes that I have presented and a few have been added to the menu.

    They are also starting a caribbean evening so any help or advice with regards to Caribbean cooking would be helpful as it's not really my strong point.

    Looking forward to talking to everyone :)
  2. kaneohegirlinaz


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    I Just Like Food
    Aloha, welcome to Chef Talk. You've come to the right place!

    You know, nobody else gets me... You do what? You cook, you mean real food?

    It's like speaking a different language to some people. Let me just say, the folks here at Chef Talk, they GET you!

    Take a look around and if you have any questions, post those in the Feedbck & Suggestion forum. A note about the forums, the Pro section is for folks employed in the food industries only, so us home cooks are asked to read only there, so I hope that you will post in the general discussions too.

    Are you a shutter bug? Some of the pictures of the dishes that the wonderful people here at CT create are so awesome, I'd love to see some of yours in the Galleries soon.

    IMHO the Search Bar at the top of the page is very useful, seeing as ChefTalk has been around the `Net for almost 15 years. 

    I look forward to seeing some of your posts with questions in regards to ideas about different cuisines, the membership is very generous with their knowledge.

    Have a great time and once again, welcome to Chef Talk.