Greetings, citizens of Earth :)

[ShoeMaker]

New here, looks to be a useful forum. I've never attended culinary school, but have a few decades of "on the job" schooling in various baking establishments (from small family owned shops, to Michigan's supposed largest tourist attraction - indoor/outdoor historical museum in Dearborn MI, to now baking for the "flagship" of a major "casual dining" restaurant chain's corporate training/meeting/lodging facility - not working in their restaurant, but baking lunch/dinner desserts for visiting managers/owners/franchisees). Have been called "Pastry Chef," but never technically earned the title....not to mention, when I showed my previous manager what typical pastry chefs earn in various US cities, she agreed I'm a baker...LOL !!!
I love what I do, although I don't eat sweets, other than taste testing product. Yeast raised breads are another story ..... I LOVE bread , eating and the making/baking of it (part science, part magic ).
Am hoping to get to know all y'all and looking forward to sharing/learning from other pastry/baking folks

[Mezzaluna]

Thank you for your introduction, ShoeMaker. You'll find you'll have plenty of people to talk "dough" with here, both professionals and accomplished home bakers. Take a look at the Professional Baking forum, the General Baking forum, and the photo gallery, and you'll see what I mean.

Of course we have plenty more forums, as well as the cooking articles, cookbook reviews and recipes. To help you wade through it all, try using the search tool. We hope you visit and participate here often.

Welcome!
Mezzaluna

[ShoeMaker]

Thanks, Mezzaluna ... I'll be hanging around, for sure

[Mezzaluna]

Good deal, ShoeMaker. BTW, I have family in East Tennessee, in the Oak Ridge area and also in school in Johnson City. There used to be a very good restaurant, Bleu Hound in OR, but it was closed the last I heard. I wrote a review: Bleu Hound Grille- Oak Ridge, Tennessee

Any good eats in that area these days?