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Posts by Mezzaluna

Hello Tammy! We're glad you found us and hope you are, too. I'm sure baking and cooking are a wonderful outlet after your workdays. (My brother is an oncologist who helped found a hospice and is trained in palliative care. What a hard job, but so much-needed your skills are.)   I see you've begun to dive into the discussion forums already, which is great! Please be aware the professional forums are fine for home cooks like you and me to think of as "read only". They're...
Hello Chrystiane. Thank you for the introduction. I'm a home cook as well. Shall I presume you mean London, England? We have members from all over the world, so it's best to ask.  Here in the States we have so many cities with names from Europe and the UK. (I taught in a village called Sussex, for instance.)   What do you enjoy cooking most? Are your children becoming adventurous eaters? With so much good international food and ingredients available, it's fun to try...
Welcome, Kaybjay! Why not tell us something about yourself? I'm a home cook myself. What do you like to cook? Was there someone who inspired you to love cooking? Are there dishes or types of cooking you'd like to learn to tackle?   Chef Talk is an excellent place for us home cooks in that we can learn from the professionals in several ways. First of all, we can read all the professional forums (although we mustn't post there). Second, they can answer our questions in the...
Hi Tayler! Good to have you with us. Congratulations on the new position, too. Chef Talk is an excellent place to achieve your aims to keep learning and sharing new ideas. Our members, both professionals and home cooks, come from all over the world as well as the U.S., so your perspective will be broadened even further.   Besides the excellent array of forums, don't miss the cooking articles, cookbook and equipment forums, photo galleries and more. We encourage you to...
Hello Barbara! We're happy you found us, too. The site a great deal to offer, from the many forums to cooking articles, cookbook and equipment reviews and on to photo galleries. Don't miss our Facebook page and Pinterest board, as well!    But the members are the true wealth of Chef Talk, in my opinion. There aren't many places on the Internet you can meet such a broad array of people from so many countries, with such varied cooking experiences and interests, of all...
Hello Indira! We're happy to have you with us. What an intriguing path you have taken. Many of our members are interested in healthful cooking and eating, so you'll find many recipes and discussions on related topics. The search tool will help you locate those and any other topics of interest. Be sure to be aware of the dates of any discussions you find; Chef Talk has been active for 14 years, so some discussions may have paused years ago, so you may want to start a new...
This thread has me drooling.... The seafood especially. Too bad my husband won't eat anything that swam. I think it's because he grew up with his sister being deathly allergic to fish when they were children, so he got it stuck in his head never to eat it. Making one dinner at home is enough for me, so I content myself eating it out.   Tonight: lamb chops marinated a la grecque: olive oil, lemon, oregano, rosemary, garlic, salt and pepper. A good, hot grill and gosh,...
Nice to meet you, Dee! I can hear the excitement in your post. You're energized by what you're learning, and that's awesome! Le Cordon Bleu must be a good fit for you. Did Chef Talk provide any information to you in your search for a school? We do have a forum and other information here about culinary schools.   As a student you'll get a lot out of reading all the forums here. Keep in mind, though, the professionals' forums are read-only until you finish your training....
Moving this discussion out of New Introductions to a more appropriate forum where it'll get better visibility.   Mezzaluna
Thanks for introducing yourself, DaverDown. Your gig sounds very interesting. My nephew just landed in Austin today for campus orientation as a shiny new Longhorn at U-T. Maybe he'll enjoy your food someday soon, if you're in an area around the campus.   We have a growing interest here in alternative diets, although we don't have a forum dedicated specifically to any. I have a close friend with celiac disease so I've become interested in cooking and baking gluten free....
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