Hi, chefpeon, I know you from egullet. I guess some of us can hang in a Hooters or a keller restaurant. This place is usually quite friendly, in spite of what you've just witnessed. I hope you can spend some time here and add to our pastry community. It's a fine bunch of pros and amateurs.
The open chat with amateurs and pros alike is what makes cheftalk what it is, and it is not snooty or competitive; it's just a friendly place to learn and chat about the trade.
Welcome. |