commercial kitchen question

[danielle227]

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[Mezzaluna]

Welcome to Chef Talk, Danielle. As a new member, you'll be able to post links and photos soon, but in the mean time, please introduce yourself here in the Welcome forum. Your question about kitchens is better-posted in the Professional Chef's forum.

We hope you'll visit often!
Mezzaluna

[danielle227]

Hello Everyone. I've joined this forum in search of an understanding of the professional cooking world. I am trying to encourage my mother to go professional with her cooking, more specifically her baking. She really has the magic touch, not to mention a library of thousands of cookbooks. I only wish I had half the cooking creativity that she has!!
As for me, I love to explore new foods...mainly through eating, reading about them, or watching others prepare them. I can follow recipes, but unfortunately that's where my cooking expertise ends. Hopefully this forum will introduce me to the world of improvisation (for me) and give me some insight into what you as professional chefs do (for my mom).
I look forward to it all!

[Mezzaluna]

Welcome, Danielle! Chef Talk is a great place to do the exploration you're hoping to do. We hope you take time to look at the articles and other special features of the site.

A lot of us had parents, grandparents and other family members who got us started with cooking or supported our culinary pursuits. You're fortunate (as am I) to have had that background.

Have a look at the forums and use the search tool to help locate topics you're especially interested in. We'll look forward to seeing you here often and to your participation in the community.

Regards,
Mezzaluna

[danielle227]

Thank you for the welcome, Mezzaluna. I tried posting previously, with a question of commercial kitchen requirements, but that seemed not to have worked. Where did the post go, and how can I re-post successfully? (Sorry if this is an inappropriate place to ask technical questions...)