1. Nov 15, 2009 #1
   

   grampy

   Messages:

   4

   Likes Received:

   10

   Exp:

   Professional Chef

   Just a quick hey to Y'all. Found this group doing a little equipment research. Will definitely post my queries in the appropriate sections. I am classically trained, but my experience (over 20 years) and current climate are Italian and American cuisines (Italian steakhouse & grill currently). Been out of the biz for 15 years and amazed how many new innovations are out there and find myself racing to catch up. Hope to find all my answers here. Later.

    
3. Nov 16, 2009 #2
   

   ishbel

   

   Messages:

   3,147

   Likes Received:

   41

   Exp:

   Cook At Home

   Hello and welcome to Cheftalk.
   
   We have members from all around the globe - I'm Scots, for instance! It makes for interesting conversations, both professional and those of us who are just enthusiastic amateurs!
   
   I look forward to reading your posts. The professional area of the boards may be helpful to you, if you have specific questions.

    

Your name or email address:

Do you already have an account?

• No, create an account now.
• Yes, my password is:
• Forgot your password?

Stay logged in