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Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
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#1
01-02-2008, 10:20 AM
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 New Here Hi everyone, New to this forum and have found some really cool info. Hope all is well with everyone here. I joined to try and get the word out about a company I am a part of but I read the rules and wont dare post it until I am allowed. Thanks guys!      |
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#2
01-02-2008, 02:53 PM
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 Welcome to Chef Talk, BigSweatyChef. I'm glad to hear this will be a good resource for you. I hope you also feel comfortable participating in the discussion forums, too. (Speaking as a moderator, I really appreciate that you read the FAQs!  )Enjoy the cooking articles, cookbook reviews, recipes and the photo gallery (to which you will soon be able to contribute). We have a good search tool to help you locate earlier conversations on topics you're interested in. Do you have particular culinary interests? Your screen name conjures up an image of someone working hard over a grill or bbq.  Welcome! Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#3
01-02-2008, 03:17 PM
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| Thanks We actually do research on chefs and their environment. The screen name is a long story which I will shorten up for you, I SWEAT WAY TOO MUCH and had to do something about it and we did by starting a company addressing just that particular issue. I was an executive chef for a long time and am now in the product business. BTW I actually have been surfing your site for quite some time today and am enjoying it tremendously. Thanks again bro! |
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#4
01-02-2008, 07:33 PM
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I'm delighted to hear you're already drinking up the content here. We're very proud of Chef Talk, the founders, moderators and many, many members who make it GREAT.Mezz
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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