Posts by Mezzaluna

Welcome to Chef Talk, JC. I took the liberty of reading your other posts, since you mentioned them. You certainly have a lot on your plate. I hope you get some good advice from the veterans here, as I'm sure you will. With your high...

Welcome to Chef Talk, Payshun. You'll find plenty of resources here to help you as you start your business, and we hope you'll share your experiences with the community as well. That's the beauty of Chef Talk.   We encourage...

Hello Karen, and welcome to Chef Talk. You've come to the right place, as you'll find others here who've made the same leap and lived to tell the tale.  We have years of discussions hear, so it's profitable to use the search...

I'm originally from the Quad-Cities (eastern Iowa/western Illinois USA, along the Mississippi River), where a loose-meat sandwich called "Maid-Rite" is a favorite there from long ago. We've had discussions about Maid-Rite here at Chef...

Hello Mandy, I"m not exactly sure what you mean by your question. Do you mean, you want to work in a professional kitchen? Do you want to produce a food product and rent a kitchen?   In either case, I suggest you do some...

Welcome to Chef Talk, Christian. Congratulations on your graduation, and good luck for future successes. We do have a careers tab here (check at the top, right of the green banner) that may give you some ideas. Still, keep your eyes...

Let me add to Kaneohegirl's welcome, Cam. We have plenty of members from "Chicagoland". The Windy City is one of my favorite cities anywhere in the world. If you're headed out to DuPage Co., I know that area too, as I student taught...

Wow. I really enjoyed your narrative. It's funny you mention you've an EE; I'm married to one (although he has since taught himself to be a software engineer and does both). He isn't much of a cook, but a bunch of his buddies are...

Chefedb, I'm responding as a chopped-liver maven myself. I made my first batch somewhere around age 10.   I totally believe your experience. Yes, people's palates are geared now toward lots more salt and sugar. As for the...

Welcome, Chef Nick! You'll find kindred souls here for all your pursuits. Our founder, Nicko, makes his own bacon regularly. We had a special guest here a while back, Bruce Aidells. You can read his conversations in his Special Guest...