Katya's Lime...not slime hehe

[KatyasLime]

Hello
I'm Katya from California. I'm currently a college student studying biomechanical engineering. I love cooking and may very well be in love with Anthony Bourdain. As far as my experiences with cooking: I took a summer course in France a few years ago, but don't remember too much. The best cook I know is my grandmother (maternal) and I'm grateful for everything she has taught me. I'm also weird, quirky but most of all outspoken.
I'm also friendly and funny...ok seriously, enough about me. I'm so new and so lost that I'd appreciate it if someone could just explain how the dynamic works around here...

[Mezzaluna]

Welcome to Chef Talk, Katya! I'm not entirely sure what you mean by the dynamic here, but here's what I can tell you. Chef Talk is a community of food lovers, both professional and home cooks (like you and me). The site has discussion forums on a variety of topics. You'll note that some of them are reserved for professionals; you're welcome to browse and read there, but please post your comments only in the General forums.

Besides the forums we also have cooking articles, cookbook reviews, recipes and a photo gallery, in which you'll soon be able to post photos of your dishes if you like.

We try to assure that the language and tone of Chef Talk remains welcoming to all ages and all kinds of people. Please let one of the moderators know if you have further questions about how the site works.

Enjoy!
Mezzaluna

[AndyG]

Welcome!

Yeah stay out of the pro sections, you're not welcome there (as I found out). If you pull up User CP, pay attention to what forum a particular thread is in.

Kind of takes the fun out of it when someone tells you to get lost, and you didn't realize you were intruding.

[Mezzaluna]

Sorry you feel that way, Andy, but that provision is in the community guidelines members are asked to read when they register.

Katya, as in most on-line communities, from time to time people will snap back as, unfortunately, happened to Andy. But it's not the usual way of things here. Let me or another moderator know if you have questions or concerns.

Mezzaluna

[KatyasLime]

Well, I did take classes in France. It was a professional class, intro to culinary school as it were. Does that count? teehee. I understand that professionals may not want to hear my opinion. I know I certainly wouldn't appreciate someone trying to tell me what to do with my robots. Thanks for all the helpful hints/advice. I'll try to stay out of their way if they promise to keep out of my biomechanical research which shouldn't be a problem here. Teehee. I'm just joking really

[bughut]

Welcome, And hands off, he's mine!!

[KatyasLime]

Originally Posted by bughut

Welcome, And hands off, he's mine!!

Who exactly? Thank you for the welcome, but I could do without the hostility.

[bughut]

Originally Posted by KatyasLime

Who exactly? Thank you for the welcome, but I could do without the hostility.

None meant honest. Just have a thing for Tony too xx

[KatyasLime]

oh lord, I'm so sorry. You meant TONY. I thought you were talking about one of the people posting above me. I was super confused. Please accept my apology. I often hurt myself jumping to conclusions. As for Tony, since I made such a horrible mistake...I'm willing to share. You can have him Tuesday through Saturday and I'll take him Sunday and Monday :P

[bughut]

I'm sorry too Katya. I should have quoted you then you'd have known. Please dont feel bad.
I started a thread a while back about Tony. Seems theres a very mixed opinion on him here.
Enjoy the site. Speak soon

[foodpump]

Good to have you on board Katya. Don't get hung up with the "rules", as there are always loopholes... Basically you can always PM members and ask away.

[KatyasLime]

thank you for the welcome and the tip ;d