Good Morning and Hello

[PaulG]

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.

 

[Loprraine]

Welcome to DC, Chef! Lookinf forward to some interesting cookbook discussions.

 

[Bilby]

Welcome to DC!!

 

[Beachcomber]

Welcome..........you will enjoy this site.

 

[Chef Mark]

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

 

[sattie]

Welcome to DC chef!

 

[pdswife]

Hello, welcome to the group! Enjoy!!!!

 

[JoAnn L.]

Welcome to DC PaulG, so glad you are joining us.

 

[PaulG]

Thanks - looking forward to sharing and good cookin'.

 

[PaulG]

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.

 

[Dave Hutchins]

Chef Paul I am also a retired chef, My cuisine was primarily mid western and some east European as I was the ex chef in a Slovak country club for 5 years and 3 of the largest hotels in Iowa for too many years. I am 68 yrs old now and disabled but I still bake 5-6 dz cinnamon rolls for a senior citizens home every month and help there cook improve some of her meals. So I keep my hand in, Must have brown sauce in my veins.