Hi Tony and welcome to Chef Talk! I think you'll like this community much better than Chef 2 Chef. We welcome all comers, professional or home cooks, and encourage you to participate here.
If you have some questions about how the board works (posting, Private Messages, etc.), please do ask me or any of the moderators. We're here to help. We have a good search tool here to help you find older conversations on topics of interest. Of course, you're encouraged to start new threads for your questions and comments as well.
We look forward to seeing you here, and hope you will participate often.
Regards,
Mezzaluna
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