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Posts by Mezzaluna

Oh, no! Oh, yes.... I put my first meal on the table 50 years ago, at age 10 or so.  We didn't eat much processed food in our house. My mom didn't cook with Velveeta, cream of fill-in-the-blank soup, prepare casseroles with crushed potato chips on top or deep fry anything- as much as I wished she had! We ate oddly, eclectically for the time. But here are some suggestions, if it's an informal gathering, based on your location (Salt Lake City, Utah USA):   Velveeta...
Hello Chef Hoss! Welcome to Chef Talk. We're happy to have a veteran like you in our midst and hope you'll share your expertise with all of us, pro and home cook alike. Since our members come from all over the world, all ages, all areas of expertise and types of cuisine, you're sure to gather some new ideas and insights; we all do. We also hope you'll enjoy connecting with the chefs, cooks and food-lovers who make this community unique on the internet.    Mediterranean...
Welcome jdndaddy! You're at an exciting stage in your culinary life. I hope you soak it all up..   Chef Talk is a wonderful place to add to your real-world learning experiences. Our members hail from all over the world, all ages, levels of expertise, areas of specialization. We have veteran home cooks and people who can't boil water, too. You'll learn from some and lend your knowledge to others, so we hope you visit often to learn and share.   Besides the discussion...
Hi Meyah! We're glad you found us. You'll find a wealth of information and wonderful connections here to enrich your culinary knowledge and to inspire your quest.    Besides the discussion forums we have excellent cooking articles (there's quite an education in those!), reviews of cookbooks and equipment, a careers tab at the top of the page (which can give you an idea of what employers look for so you can see how to prepare yourself), information on culinary schools, a...
Welcome, Mandlachef! There is a lot to learn here and we hope you'll share, too. Please tell us about your life in the culinary world.
Hello Jacob and welcome! You'll find exactly the kind of insights you seek here at Chef Talk. The members here are happy to share the experience they've gathered in the business. We hope you'll share what you know, too. No matter your age, level of training or expertise, everyone has something of value to contribute. We don't shut out anyone whether you're new to professional kitchens, a culinary student or a home cook.    Besides the great discussion forums, we have...
Welcome to Chef Talk Juana! You've come to the right place to connect with others who are starting out and with experienced people in the field, whether they're into pastry or the "hot" side of the kitchen. There are also a lot of us home cooks here too, from all over the world. With the large number of people here, with such broad areas of expertise, you're sure to gain a lot of good information.   We invite you to take some time to explore the site and have a look at...
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
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