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Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
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#1
04-03-2005, 06:03 AM
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 Hi from Hawaii Aloha my fellow cheffies. Just joined today. I attended CCA in San Francisco, and have been cooking for about 17 years. I'm here to offer my experience and knowledge with you all, and learn from you as well. My specialty is in asian and italian cooking. My interest is in starting a restaurant chain, and in catering.      |
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#2
04-03-2005, 07:13 AM
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| Welcome to the show. I am sure you have some interesting insight from the Big Island. Glad you found us. Again, welcome to ChefTalk and I look forward to your input.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#4
04-04-2005, 08:33 AM
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| Welcome! I'm a bit new myself and I've found everyone to be really helpful and nice. I'm sure you'll enjoy it! Sara |
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#5
04-04-2005, 06:55 PM
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 Welcome to Chef Talk Cafe, Beefcheeks. We're always glad to have new members and look forward to your participation. Regards, Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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