Time For More Conversation.

April 26, 2011

If you’re a regular follower of this blog you know that we recently posted our 100th blog post. The blog has come a long way since we sat down to brainstorm what it’s exact purpose would be a couple years ago. I am pleased with the posts we’ve received from our chefs and the thoughts they’ve shared.

But as all great chefs should do — sometimes I need to think to myself, what would make this better?

The real goal of this blog is to capture the voice and thoughts of all our culinarians. It is easy to comment on posts. It’s easy to submit content to post.┬áSo let’s start doing more of it. You can post about your experiences with culinary training and competition. You can share thoughts on new trends in the kitchen. You can read something interesting and share it with the group.

In the kitchen, things work best when all the chefs work as a team. That’s the same with the blog. Our group thoughts and ideas will make us all stronger, smarter and better prepared in the kitchen. Let’s help each other. Now that you’ve read this, I encourage you to comment on a post below or submit something of your own.

Thank you for you interest and support over the first 100. Now let’s talk it up a bit more for the next 100.

In Good Cooking Always,

Chef Roland Henin