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Posts by Mezzaluna

Welcome, @OhDoralRules. I see you've dived right in. I hope you already have begun to feel comfortable here.    Please be sure to have a look at the whole site, including the cooking articles, reviews of cookbooks and equipment, photo galleries, etc. I hope you'll want to take part in the Challenges that change each month in the Food and Cooking forum; this month it's stews. There's a different ingredient or method each time. Have a look at it and you'll see how...
Welcome, Sue Ann! You'll find lots of support and plenty of information here at Chef Talk. Some of our members are culinary instructors, too. They won't want to do your homework for you (which I'm sure you would never ask! ) but the instructors, chefs, and other culinary students are a valuable resource in helping you navigate through your experience in culinary school. You'll want to look at the Culinary Schools/Students forum here. Browse, and use the search tool as...
Hello imad,   You've posted a question, rather than an introduction, in the New Users Introduction forum. Because you're a home cook I'm moving it to the general baking forum where your question will be addressed.    I invite you to return to the New Users Introductions forum to tell us a bit about yourself. Good luck in your venture.   Regards, Mezzaluna
Hello Madchefeast! Welcome to Chef Talk. We're very glad to have you with us. It looks like you'll find lots of people with affinities for several of your interests (gardening, fishing, foraging). Try using the search tool to find some threads that will help you pinpoint discussions and members to connect with.   We're always glad to have members who are happy to share and learn. It's the essence of the community here. The mix of professionals and home cooks is...
Chef Wade, we're happy to meet you. Thank you for a great introduction. Your story sounds similar to my brother's (dishwasher to chef to owner-operator, now semi-retired because his son is working to buy him out!).   I think you'll be glad you've moved from being a "lurker" to taking an active part in the community. Because you've been hanging out here you know the value of Chef Talk: the chance to meet and connect with chefs and home cooks from just about everywhere....
Hi Jaynna! Yes, it's the right place. (Sorry I didn't respond sooner; life intervened.)   How far along are you in your training? What is your goal?    Have a browse around the board and you'll see we have a forum just for culinary students. If you use the search tool you'll be able to look for threads on topics that are commonly asked types of questions for students. You'll be glad to know you can read to your heart's content in the professional chefs' forums, but...
Welcome to Chef Talk, ChefAl68. We're always happy to have another veteran here in the mix of home cooks, culinary students, young professionals and everyone in between. Our members hail from all over the globe, all ages making for a great amalgamation of ideas. To keep things going smoothly we ask all members to read the Community Guidelines here: http://www.cheftalk.com/a/community-guidelines   Besides the discussion forums we have excellent cooking articles, cookbook...
Howdy RobeFRe, and welcome to Chef Talk. It looks as if cooking is in both your DNA and the ink on your marriage license. That can't be a bad thing. I'm eager to learn what your pioneer forebears taught you to cook. I know Texas food goes beyond barbecue, although that's a jewel worth learning and passing along to one's descendants.   Although your other half is a professional, you haven't mentioned that you are. Because of that I have to mention that our community...
Welcome lovegadgets. I see you've dived in already, so you know how helpful people can be here. I'm sure you'll pay it forward when you get a chance. That's the best thing about Chef Talk, and it sets us apart from a lot of other places online, too. Some of the people you help- or from whom you learn- will be home cooks. That's really different! Not a lot of places you can get a lesson in, say, Thai home cooking from a Thai home cook or professional chef from...
Hello Brett, and welcome!    Congratulations on your move to sous. Chef Talk can be a wonderful place to sharpen your chops, so to speak. Besides giving you a great way to connect with other professionals in the field, you can also connect with veteran home cooks from all over the world. For instance: you'd like to learn how to prepare a dish from Italy, but need some ideas. Chances are a home cook from Italy will chime in. You may even pick up a cherished family recipe...
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