| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
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. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Welcome Forum If this is your first time in the ChefTalk Cafe and you are new to discussion boards then please begin here by introducing yourself. |
 |
| | Thread Tools |
|
#1
12-12-2005, 11:30 PM
| |||
| |||
 Greetings from Johannesburg! Hi all , I'm a master baker by trade and a chef by hobby. I live in Johannesburg, South Africa and I'm a product developer. I'm hoping to assist and be assisted as much as possible on CHEFTALK.      |
| Sponsored links |
 |
|
#2
12-13-2005, 09:38 AM
| ||||
| ||||
 Larcito, welcome to Chef Talk. We hope you enjoy all this site has to offer. This week we're featuring a conversation with Harold McGee. Please stop by that forum, read and jump in as you wish. We'll look forward to your posts. Regards, Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
| Sponsored links |
| |
|
| Thread Tools | |
| |
