Greetings and welcome to the latest iteration (fancy talk for version) of the forums here at Escoffier On Line.
Everyone with an interest in food and cooking is welcome here but most of the discussions will have a leaning towards to the professional end of the topics.
These forums grow from my old forums- WebFoodPros.com that are still available here- I encourage you to read those forums, there are literally tens of thousands of postings in thousands of message threads. If you would like to revive one here by all means feel free to.
So say hi, introduce yourself and your interest in food and cooking and be an active participant in these forums.
Please be polite and respect each other and keep discussions related to food, cooking and foodservice and related topics.
Spammers and trolls will not be tolerated.
All the Best,
Discussion on Culinary and Foodservice Careers and Employment. Anything from questions about job duties, requirements for chef positions, salary for chef jobs, how to get the chef job you want to what is it like to work for a specific employer.