Welcome to Chef Talk Paul.
I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.
Feel free to join in the conversation or start your own relevant thread.
An added note on that, the Professional Food Service forums are for the chefs, folks not employed in the industries are asked to read only there.
You might want to utilize the Search bar at the...