 New Poster Introduction
I am new to ChefTalk. I'm not a professional chef, just a throw it together home cook who doesn't measure. I have made it this far, 62, and can't see any reason to change now.
What I am is a professional woodworker. I have been making butcher blocks and cutting boards for 16 years now, the past 5 as a professional. I have sold boards to every state in the nation except for one, every Canadian province and 14 foreign countries from Singapore to Moscow, Russia. If I can offer any help with cutting board, I would be delighted to do so.
I am looking forward to reading the threads and learning new recipes and procedures. I will never be to old to learn.
Last edited by The BoardSMITH; 06-24-2009 at 03:12 PM.
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