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Posts by Mezzaluna

Thanks for introducing yourself Teresa! I hope you find others here who can help you save time by streamlining and finding shortcuts that'll make your business even more efficient and profitable, and give you more time to spend here at Chef Talk.    When you do stop in, take a look at the cooking articles, cookbook and equipment reviews, photo galleries and other great features. We have more than the discussion forums, wonderful as they are. You never know what jewels...
imbny, welcome to Chef Talk. I'm moving your query to the general pastry and baking forum which is a better location for this type of discussion. We welcome you to return to the New User Introduction forum to give a brief introduction of yourself.    We hope you enjoy participating in the community.  Mezzaluna
@flipflopgirl "self" says to try working with the traditional butter and cream cheese dough and see how I like it. If I'm not happy, I'll try monkeying with the other one.
Hello Angela!    Have a look around the site and be sure to look at everything, because we're more than only discussion forums. By the way, until you're working in the industry, please think of the professional forums as "read only". Those of us who aren't pros (yet or ever, like me!) can read there all we like, but we do our posting in the general forums. Of course, you also have the student forum to hang out in.    What direction are you hoping to go in the culinary...
Justacook, I hope it's all up from here. Welcome back! Mezz
Welcome, Mona! We're glad you decided to join in the community and take part in the discussions. We look forward to your additions and hope you, too, gain some insights and have some fun as well.   I once spent over a month in Sweden and Denmark many years ago and adored the wonderful, fresh seafood. I know that's still part of the cuisine, but also that fresh, healthy dishes are now quite prevalent in the region. In my area of the U.S. (Wisconsin) we have many people...
Hi Cluelessbaker,   If you're truly "clueless", I recommend starting out by reading here. Browse through the Baking and Pastry general forum and see what topics grab your attention. If you're most in need of learning techniques (how to fold ingredients in a batter, for instance, or the best way to bake cheesecake without it cracking), look for threads that have those words in their titles. The search tool will help you locate those threads. Be sure to check how old the...
Thanks for the intro, Equal Parts. You've come to learn and share, so you'll get a lot out of being part of Chef Talk.    Besides the forums we have lots here: articles, photo galleries, reviews, even a career board. Take a look around and you'll see our members are important too, as they're from everywhere, have all levels of expertise, are all ages, pro and home cook. The mix is great! Expect to learn from the home cooks, too.     We hope to see you here often....
Love the name, RobotCoupDetat! Fits perfectly with your job, too. Congratulations on your move from home cook to the professional kitchen. Keep your eyes open and those fingers curved in, and you'll do fine.    Be sure to take a look at all the features here beyond the discussion forums: cooking articles, reviews, etc. There's a lot to amuse and edify, and plenty to keep you amused, too. We hope you stop in to enjoy and participate as often as you...
Hi Humble Chef--   Kitchens can be havens for creative people, as I know well. My brother is a professional chef and the culinary world was exactly the right niche for him too.    Chef Talk is a great place to hang out. The community is mixed, with pros and home cooks here, all ages (including some younger folks- please keep that in mind) and members from all over the world. If it's ideas or a new spin on food you're looking for, this is a great place to pick up some...
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