Hi from Texas!

[bluezebra]

Hi everyone, I found out about this site through a friend at epicurious. I'm looking forward to reading and contributing.

I have been cooking since I was old enough to reach a bowl with a spoon. And have learned from the awesome cooks of three generations in my family along with very knowledgeable and talented friends.

I had my own catering company (part time) for almost 20 years and now content myself with cooking for my husband and valued friends. Food is my passion. I love the servant side of preparing a meal for the people I love and care about. I love to see the satisfaction on their faces. I am more "epi-curious" than I am "foodie".

I think that passion for food is for the masses not solely for the elite. I abhor people who feel smug, or superior, or better than others just because they may have more or more varied experience when it comes to cooking or food in general.

I look forward to being a contributing part of this community and appreciate being included in it's growth and success.

Happy cooking!

[Mezzaluna]

Welcome to Chef Talk, Bluezebra! You're exactly the type of food-lover who would enjoy being part of this community. We welcome everyone, no matter whether you've had formal training or training as you (and I) have had.

I hope you'll take a look at the great features of this site (cooking articles, cookbook reviews, recipes, forums) and participate as often as you are able. We'll look forward to seeing you here often.

Enjoy!
Mezzaluna

[bluezebra]

Thanks Mezza! I look forward to being here and to reading more of your posts! I really enjoy reading your posts at epi!

[Mezzaluna]

I really enjoy reading your posts at epi!

Bluezebra, the Mezzaluna at Epicurious must be someone else. I've visited the site but I don't post there.

[bluezebra]

hahahahaha! I guess so! There's a Mezzaluna at epicurious as well. Sorry for the confusion and instead, I'm looking forward to getting to know you!