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Posts by Mezzaluna

Zagut, it's your ideas we care about most anyway! See you around.  Mezz
Yes, JonPaul, Wales is breathtaking. I was a single American woman, rented a car in Chester and drove alone through the country for four or five days. I'll admit my interest was drawn by having read history, most of it English at first, so I wanted to see those impressive castles built in the 13th century. But it was the tenacity and spirit of the Welsh people that got me to book the visit. The first day took me all the way to through Snowdonia to Caernarfon, but I also...
παντα καλο! Fusion is a popular style of cooking, and depending on the cuisines you combine, it can be very exciting.    Good luck in your future. I hope you find a restaurant workplace when you finish and that you continue to learn.   Mezzaluna
Welcome Chef Jason! We're delighted you've found us and look forward to your taking part in our community. Please take some time to acquaint yourself with the entire site, as we're much more than simply a discussion forum. The cooking articles are excellent and we also have cookbook and equipment reviews, photo galleries, and more. As we've been online for over a decade, you may find the search tool helpful to sift through the many years' worth of material, too. Chef Talk...
Welcome striker56! We're happy to have you with us. We have some Greek members here, and our founder, Nicko, is an American Greek. Many of us (myself included) have visited Greece. We'll try and help you feel at home here.  Please let us know if you have any questions about how the site works.   I hope you'll take a look at the cooking articles, photo galleries, and the reviews of equipment and books. You have probably found the forum for culinary students already, and I...
Welcome to Chef Talk JonPaul. We're always happy to welcome another culinary enthusiast to our ranks. I'm a home cook myself and have enjoyed over a decade of participation here. My cooking (which was pretty good to begin with, if I do say so myself) has improved and I can now bake with more confidence. Besides that I've conversed with some of the most interesting people from all over the world and gained a few pounds, too.  And I don't mean pounds sterling.   Please...
Zagut, I'm no computer whiz. I'll see what I can do to find out why you can't see the smileys and other editing tools. Could be your browser; could be something else. You may receive a Private Message (PM) from another moderator about this, possibly Phatch. Phil might be able to help you; I'll see if he or someone else can figure it out. In the mean time, enjoy the site!
Welcome Chef Matt. We're glad you found us and hope you enjoy being part of the community as well. We've had members here who cook at colleges; one cooked in a residence hall and had a very motherly feeling toward her "kids". Lots of good stories and good tips about making do on academic budgets. I was involved as a student in residence hall food service as an advisor to the director and learned a bit about what it takes to feed 7800 people, including some international...
You've certainly been doing some thinking! All I can add is, do some reading here. We have a ton of members who've changed careers, both from kitchens to other jobs and from other jobs into kitchens. Read both perspectives. Our search tool will help you find them, and because we go back almost 14 years, there are a lot of posts and threads to sift through! Some of those people are gone from the community, some are still here. Be aware of posting dates, as the conversation...
Pete nailed it! As for smilies, just click on the little smiley face above the box where you're typing your reply. A box of smilies will pop up. Just click on your selection. It'll appear in your text wherever your cursor was when you clicked on the smiley face.  No need to copy and paste gifs or jpgs.   As for dishes, simple is best anyway IMHO. I hate cleaning up after cooking, so it works well that way too. 
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