| Welcome Forum If this is your first time in the ChefTalk then please begin here by introducing yourself. |
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01-10-2005, 07:59 PM
| | Registered User | | Join Date: Jan 2005 Location: Los Angeles
Posts: 2
| |  First message
First time here and looking forward to browsing the forums. This seems to be the most complete of all the forums I've looked at on cuisine. |
01-11-2005, 06:54 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
| |
You've got that right, Oracle! Make yourself at home here. There's plenty to enjoy.
What about cuisine grabs your interest? Tell us a bit about yourself, please.
Welcome!
Mezzaluna
Welcome Forum moderator
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05-05-2006, 05:03 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: May 2006 Location: Los Angeles
Posts: 1
| | I'm new and excited to be
Hi there,
I am so happy that I found this site to help me buy good cookbooks, advise me on baking and other yummy stuff. I am currently finishing up a pro baking course at a private little culinary school in West L.A. I couldn't afford the time committment or the financial responsibilty of the Cordon Blue in Pasadena. So I decided to do this school instead to find out if I really liked baking. I do. I would like to one day open up a diabetic/low carb pastry shop. I have been experimenting with different sweeteners and flours. But first I am going to test the market by selling at a farmers market, to see if there is an interest in what I want to do. |
05-05-2006, 05:52 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
| |
Welcome to you too, Smartsweets! Your plan sounds good. You might include pastry and baked goods for people with other conditions like celiac disease, etc. It might widen your market.
Enjoy the site! We hope you visit often to learn and share.
Regards,
Mezzaluna
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***It is better to ask forgiveness than beg permission.*** |
05-05-2006, 07:13 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
| |
Welcome! Lots of great and imformative people here, so enjoy all it has to offer!
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Like all good meals, this too shall pass |
05-25-2006, 01:39 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: May 2006 Location: San Jose
Posts: 1
| | Eager to learn from other chefs and restaurant owner!
First time here, hoping to chat and sharing my experience as a chef an restaurant owner with others. |
05-25-2006, 03:30 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 884
| |
Diabetic bakery sounds fantastic! We eat a lot of cake where I work (not a food-related industry) and some people have dietary restrictions. The most difficult to deal with is the diabetic needs as the usual bakers here don't have the know-how or the ingredients on-hand when needed, it seems. So we go to a bakery for the diabetic. They charge an arm and a leg, so there is a nice profit margin for you. Good luck with it. |
05-27-2006, 10:20 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 1
| | Hi
I am interested in this site, looks like a great cooking reference. I like to collect cook books, and cook at home. I also like to read about chefs, biographies and cooking magazines. Recently read Julie and Julia, Gourmet and purcahsed Staff Meals from a used book sale. |
05-29-2006, 02:24 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006 Location: WI
Posts: 20
| |
Quote: |
Originally Posted by Mezzaluna Welcome to you too, Smartsweets! Your plan sounds good. You might include pastry and baked goods for people with other conditions like celiac disease, etc. It might widen your market. | Hi,
The gluten intolerant world would love a place to purchase gluten free (GF) baked goods! BUT...we are also leary of GF items not made in a dedicated environment. The cross contamination issues in a non-GF place is huge. I'm not saying this can't be done - but you must be extremely careful when doing GF baking/cooking. Everything must be meticulously clean. In fact...many celiacs would not purchase items that were not made in a dedicated GF environment.
Good luck! |
05-29-2006, 04:26 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 1
| | First time to a forum.
As a child, I use to joke around about having my own bakery to sell cookies and other baked goods. Now I have a strong desire to follow that dream...but where do I get started? Help?!! Any feedback would be appreciated. How can I go about to start my own cookie and baked goods business? |
05-29-2006, 06:31 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
| |
Hello Miralook and welcome to Chef Talk.
This is the Welcome Forum, where you're welcome to introduce yourself. If you have specific questions (and yours is), please start a new thread in the Pastries and Baking General forum so it will get the attention it deserves. Then come on back and introduce yourself in the Welcome Forum if you like. If you need help using this forum, just ask any of the moderators. Our names are listed on the main page in the right-hand column.
Good luck with your venture!
Mezzaluna
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06-16-2006, 09:37 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Jun 2006 Location: Sunnyvale, Ca
Posts: 2
| | Just found this Forum
This looks like a Forum I am going to enjoy. Looking forward to browsing and getting into some discussions on recipes and techniques.
..Doyle |
06-17-2006, 02:05 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
| |
Hello to you too, Doyle! I hope you enjoy this site.
(I'm locking this thread so newcomers start their own introduction threads.  )
Mezzaluna
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