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stumpdeez
03-22-2012, 11:22 AM
Hello all,
I've been using this forum as a reference and guide to knives for quite a while now and figured i should start contributing some myself. I'm from southern NJ finishing up culinary school while doing some private chef work on the side until i start back in a kitchen this summer(seasonal restaurant) Thanks to everyone for posting this forum has really helped me learn more about my tools.

knyfeknerd
03-22-2012, 01:31 PM
Welcome, don't be scared by the "sous chafe" thread. We aren't all crazy. Well not as crazy as me.

sachem allison
03-22-2012, 01:40 PM
welcome!

echerub
03-22-2012, 01:48 PM
Welcome aboard!

Talal
03-22-2012, 06:40 PM
welcome!

stumpdeez
03-22-2012, 07:03 PM
I checked out sous chafe, the video was pretty funny. Gold bond is a life saver in the heat.

SpikeC
03-22-2012, 08:17 PM
Welcome to the top side of the Knut House!

El Pescador
03-22-2012, 08:36 PM
Welcome

Deckhand
03-22-2012, 09:18 PM
Welcome!

Crothcipt
03-22-2012, 09:22 PM
welcome

ThEoRy
03-22-2012, 10:12 PM
I may be hiring seasonal summer kitchen help in a few weeks actually.

Dave Martell
03-23-2012, 01:35 AM
Welcome :)

ecchef
03-23-2012, 08:59 PM
I may be hiring seasonal summer kitchen help in a few weeks actually.

There's an offer I wouldn't refuse!

Welcome, fellow Garden Stater!