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Old 04-08-2008, 06:50 AM   #1
Assistant Cook
 
Join Date: Apr 2008
Location: Ctr. Tuftonboro, N.H.
Posts: 6
Good Morning and Hello

I am semi-retired Chef and look forward to hearing from others who are at the same stage of their careers as well as anyone with a passion for food and the quest for knowledge. I am particularly interested in ethnic ingredients, food history, and esoteric cookbooks.

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Old 04-08-2008, 07:24 AM   #2
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Welcome to DC, Chef! Lookinf forward to some interesting cookbook discussions.
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Old 04-08-2008, 07:36 AM   #3
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Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!!
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Old 04-08-2008, 10:50 AM   #4
Senior Cook
 
Join Date: Sep 2007
Location: Gray's Harbor Washington State
Posts: 181
Welcome..........you will enjoy this site.
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Old 04-08-2008, 11:05 AM   #5
Senior Cook
 
Join Date: Feb 2008
Posts: 131
Greetings and salutations from another such as myself-got your PM-look forward to exchanging knowledge-history and books...by the way I understand that in the New England area they have a lot of old Jr. League cookbooks-I'm sure they are interesting...what do you do during your "semi" ? I think I actually stay busier now that I am "semi": although no more late, late nights-week-end & holidays...Enjoy the forum-as we shall enjoy your expertise and inquerries
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Old 04-08-2008, 11:36 AM   #6
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Join Date: Jan 2006
Location: Texas
Posts: 5,296
Welcome to DC chef!
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Old 04-08-2008, 12:55 PM   #7
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Hello, welcome to the group! Enjoy!!!!
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Old 04-10-2008, 10:07 PM   #8
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Join Date: Jun 2006
Location: upper midwest
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Welcome to DC PaulG, so glad you are joining us.
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Old 04-10-2008, 10:31 PM   #9
Assistant Cook
 
Join Date: Apr 2008
Location: Ctr. Tuftonboro, N.H.
Posts: 6
Thanks - looking forward to sharing and good cookin'.
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Old 04-10-2008, 10:45 PM   #10
Assistant Cook
 
Join Date: Apr 2008
Location: Ctr. Tuftonboro, N.H.
Posts: 6
I appreciate all the greetings, thanks. Chef Mark - to answer your question - I do consulting for independent restaurateurs to enable them to compete effectively in an arena filled with chain restaurants and I launched a website 3 weeks ago to provide senior Chefs with links to temporary jobs world-wide.
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