Like a "sponge"

[Frayedknot]

Hey there, from the Lowcountry of South Carolina. Found this forum a while ago and I have been lurking for some time. The information here is nothing less than incredible. I work as a baker, in a production enviornment. I am 51 yo and really enjoying the new learning curve. I might just as well enjoy it while I can. I look forward to learning from the more "sperianced" here.

[Mezzaluna]

Welcome to Chef Talk! I'm so glad you like the site. We have members from all over the world with all manner of culinary experience. We hope you'll dive in and share yours as well.

Browse around the board, check out the articles, etc. and have some fun, too. We'll look forward to your participation.

Regards,
Mezzaluna

[Frayedknot]

Thanks Mezzaluna, I appreciate the welcome. I think it is awesome the humor, candor, advice, and overall discussions here. It is great to have a place to listen, get advice, ask, give opinions, and most of all blow off steam with folks that truly understand the passion that drives committed professionals in this industry.

There are lots of times I question myself when things are crazy at work..the only answer I keep comming back to is "well I love it" , seems like the learning curve is as long as or as steep or as short or flat as you want it to be. I am at a great place in life right now.