A 'Newbie'... sort of

[monk]

Greetings Foodies, Chefs, Gastronomes, and fellow Hedonists!
I must admit that I registered under the handle of 'lobster' back in 2000 (?), but 'life happened' (divorced, moved twice, new employment), and I managed to forget my password. Attempts to regain it were futile, so I registered again (Mr. Moderator, you can purge the 'lobster' files, if it suits you - you can email me for confirmation.) The abridged story: I've started a new career after my first one in the U.S. Navy. Attended culinary school, and went back to school to learn flavor chemistry. I now have the 'perfect' job - as an applied research scientist at a major flavor company. On a daily basis I use my scientific and culinary skills in all manner of flavors/foods. Courtesy of previous inputs from others in this forum, I have been enjoying the copper cookware several other members steered me to over four years ago - thanks very much, I hope to be equally as helpful as time goes on. Cheers!

[Steve A]

Welcome Monk/Lobster.

As a retired 'squid' and second career person, I envy your new gig!

Salutes and ciao,

[Mezzaluna]

Welcome back, Monk! It sounds like you've been successful charting a new course and steaming (boiling, sauteeing, frying.... ) ahead.

Visit often to share and learn! We'll look forward to your posts.

Regards,
Mezzaluna

[monk]

Thank you gents (Mezzaluna/Steve A) - I intend to visit and learn on a regular basis. Now that I'm more centrally located and regularly employed, I can invest more time in pursuit of the 'ultimate gelato'!

Cheers,