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Posts by Mezzaluna

Hello Peder J. and welcome! Thank you for your introduction here in the New Users forum. We look forward to your contributions in the other discussion forums of the site as well. Besides the discussions, don't miss the excellent cooking articles, reviews of cookbooks and cooking equipment (which is perhaps timely in your restaurant development), and other aspects of the offerings here.   Are you changing cuisines as well as decor? I know this time can be exciting and...
Thank you for introducing yourself, John. Good luck with your venture.    As EDG has mentioned and you can verify with a quick tour yourself, we have a lot to offer the professional chef and restaurateur here at Chef Talk: conversation and exchange with others in the business; ideas from those who've been at it for many years; insights from people who work in other aspects of the culinary world- even other physical parts of the world/globe. Finally, you can hear from...
Welcome, Akhil! Your fiance is lucky you found us because this site is an excellent one for home cooks like you and I to find recipes and assistance from professionals and from experienced home cooks. Chef Talk can help you widen your repertoire of dishes, improve your kitchen skills, learn more about ingredients and have fun talking about food from all over the world with other food-lovers.   Besides the many discussion forums, we have excellent cooking articles of...
Hi Drew! Welcome to Chef Talk, from one home cook to another.    I think you'd do well to make use of the search tool here, as your interests are varied. First, there are a good many threads on pizza-making, from dough techniques to flour choices to wood-fired ovens. Lots to peruse there.   Second, the Professional forums can give you some insights into what it takes to plan, start and run a professional operation, BUT: be aware that as people who aren't in the...
That's quite an odyssey, Julian! Maybe someday when you have your show, we'll raise a glass and... toast your success.   From the sound of it I think you'll find yourself comfortable here at Chef Talk. The community includes plenty of veterans like yourself plus a hearty dose of greenhorns and eager home cooks, many of us knowledgeable. The members hail from all over the world, so you can find a recipe for your evening meal's soup course from somebody in Thailand, your...
Hey Guy! I missed this thread. Good to see you again, still doing the good work I see!
Bonjour/bondjou, robertoo! Welcome to Chef Talk. We're happy you found us and hope you will enjoy being part of the community. I see you've found the knife forum, which I think will be a place you'll return to often.   We hope you'll explore the entire site. Don't miss the cooking articles, photo galleries, equipment and cookbook reviews, etc. There is much here to delight food lovers. We've been going for almost 14 years, so there's a lot here to explore. The search...
Welcome Will! And thank you for your part in serving our country.    You'll be able to satisfy your culinary cravings by hanging out here often. I'm sure you'll find plenty of threads to interest you, but the cooking articles are excellent as well. Don't miss the photo galleries, reviews of cookbook and equipment, and the many "human resources" you'll come across here. Imagine having a discussion with someone from, say, Chile about what to do with a particular...
G'day Jamie! We're glad you found us and hope you'll enjoy being part of the community. We hope to benefit from your contributions, too.   What's your gig in the kitchen as an apprentice? Are you finding a particular aspect of culinary life is most captivating, surprising or rewarding?   This site is amazing in that it is far more than a bunch of discussion forums. We have excellent and instructive cooking articles; equipment and cookbook reviews; photo galleries and...
TeamConsomme, it's nice to have you with us. We have a good many members from the UK with us; our membership is truly world-wide. We hope you'll feel at home here and enjoy participating in the community.   Are you a professional in a culinary industry, or do you cook at home? Whichever you are, you'll find us welcoming to your questions and comments. You're invited to read all forums on the site, but the professionals' forums are reserved for their posting only. Those...
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