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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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an introduction/pro on hand...
just wanted to say g'day to all. I'm a canadian chef living in australia
now. I've been in the industry for ages and have just started teaching at the Sydney branch of the Cordon Bleu. if i can help with anything, i'd be glad to! see ya |
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an introduction/pro on hand...
hamez > wrote in news:410319A2.6010401
@hotmail.com: > just wanted to say g'day to all. I'm a canadian chef living in australia > now. I've been in the industry for ages and have just started teaching > at the Sydney branch of the Cordon Bleu. if i can help with anything, > i'd be glad to! > > see ya Welcome to r.f.c.! You'll see a lot of posts here that aren't alltogether food related, but that's part of the charm. I'm sure your imput will be very welcome here. Enjoy! -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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an introduction/pro on hand...
hamez > wrote in news:410319A2.6010401
@hotmail.com: > just wanted to say g'day to all. I'm a canadian chef living in australia > now. I've been in the industry for ages and have just started teaching > at the Sydney branch of the Cordon Bleu. if i can help with anything, > i'd be glad to! > > see ya Welcome to r.f.c.! You'll see a lot of posts here that aren't alltogether food related, but that's part of the charm. I'm sure your imput will be very welcome here. Enjoy! -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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an introduction/pro on hand...
hamez > wrote in news:410319A2.6010401
@hotmail.com: > just wanted to say g'day to all. I'm a canadian chef living in australia > now. I've been in the industry for ages and have just started teaching > at the Sydney branch of the Cordon Bleu. if i can help with anything, > i'd be glad to! > > see ya Welcome to r.f.c.! You'll see a lot of posts here that aren't alltogether food related, but that's part of the charm. I'm sure your imput will be very welcome here. Enjoy! -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
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an introduction/pro on hand...
hamez wrote:
> just wanted to say g'day to all. I'm a canadian chef living in > australia now. I've been in the industry for ages and have just > started teaching at the Sydney branch of the Cordon Bleu. of the Cordon Bleu what ? College ? |
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an introduction/pro on hand...
hamez wrote:
> just wanted to say g'day to all. I'm a canadian chef living in > australia now. I've been in the industry for ages and have just > started teaching at the Sydney branch of the Cordon Bleu. of the Cordon Bleu what ? College ? |
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an introduction/pro on hand...
Ms Leebee wrote: > hamez wrote: > >>just wanted to say g'day to all. I'm a canadian chef living in >>australia now. I've been in the industry for ages and have just >>started teaching at the Sydney branch of the Cordon Bleu. > > > of the Cordon Bleu what ? College ? > > > yes, the cordon bleu college. They have campuses all over the world. There is one in Sydney. |
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an introduction/pro on hand...
Ms Leebee wrote: > hamez wrote: > >>just wanted to say g'day to all. I'm a canadian chef living in >>australia now. I've been in the industry for ages and have just >>started teaching at the Sydney branch of the Cordon Bleu. > > > of the Cordon Bleu what ? College ? > > > yes, the cordon bleu college. They have campuses all over the world. There is one in Sydney. |
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an introduction/pro on hand...
College... as in Culinary Academy
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an introduction/pro on hand...
College... as in Culinary Academy
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an introduction/pro on hand...
On Sun, 25 Jul 2004 12:23:30 +1000, hamez
> wrote: >just wanted to say g'day to all. I'm a canadian chef living in australia >now. I've been in the industry for ages and have just started teaching >at the Sydney branch of the Cordon Bleu. if i can help with anything, >i'd be glad to! > >see ya Nice to have you around. I look forward to reading your articles. There are a number of professionals (and gifted amateurs) who post here from time to time. It's always nice to get a new expert in the community. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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an introduction/pro on hand...
On Sun, 25 Jul 2004 12:23:30 +1000, hamez
> wrote: >just wanted to say g'day to all. I'm a canadian chef living in australia >now. I've been in the industry for ages and have just started teaching >at the Sydney branch of the Cordon Bleu. if i can help with anything, >i'd be glad to! > >see ya Nice to have you around. I look forward to reading your articles. There are a number of professionals (and gifted amateurs) who post here from time to time. It's always nice to get a new expert in the community. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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