| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
01-20-2001, 11:26 AM
| |||
| |||
 Thank You!! I would like to thank Plitt Seafood for their assistance on my Lobster question, I had a two person cater and had to transport pre-cooked Lobster while keeping it hot and your Chef was able to alleviate all of my concerns. Thank you again. Sincerely Joan Taylor Chef/ Owner Encore Cafe' & Catering      |
| Sponsored links |
 |
|
#2
02-15-2001, 02:34 PM
| ||||
| ||||
| Well, you'll always find a great answer to your question at ChefTalk... thanks for sharing your story... |
| Sponsored links |
| |
|
| Thread Tools | |
| |
