I would just like to take a moment to welcome all the new members to chef talk. I hope you will enjoy mingling with the everyone here, and I look forward to either being helped by you or helping you out if I can.

[Pastachef]

I really love this website. I feel that I've learned so much here. Everyone is so friendly and helpful. I've been reading here for quite awhile, but I just learned how to post and respond

[Nicko]

Glad you have come out from behind the curtain and are amongst us.

[Pastachef]

Lol! Thank you for the welcome. For starters, I'm kind of shy...but I adore my job...and to me, the professional chef is a God-like entity to me...and I'm too old for cooking school, I think,.....I just may jump behind the curtain a little longer Just kidding!

[DonSAI]

Glad to be part of this community. I'm Not very good at talking but not bad at cooking either. Hope to learn lot more from here.

Don

[Moonpie]

Hi, All, I am totally new to this forum and any forum - guess that shows my age. I'd like to introduce myself. I love food - which is why I just had lap band surgery in August to keep me alive for future grandkids. Now I have a problem. I have so many food restrictions - diabetic, low sodium, low fat, low cholesterol, low Vitamin K foods and some foods that just won't stay down because of lap band. So, I need help with making what foods I can eat (only 1 cup of food per meal) not only nutritious, but tasty! I'm hoping some of you can help me with seasonings and cooking methods that go beyond boring. Oh, and I can't eat chicken or eggs. They come right back up. Hope someone can expand my horizons.

[miriah13]

ha im new. im in hs almost. and i feel like if i realy want to achive things then i need to start seriously now. so if anyone wants 2 inform me on what 2 do just message me.

thanks,
miriah

[Mezzaluna]

We seem to have resurrected a very old thread of welcome... so I'll give my greetings to our newest members, DonSAI, Moonpie and miriah13.

You are welcome to start a new thread of your own in this Welcome forum or any of the General forums.

We welcome you all to Chef Talk, a comfortable place for home cooks (like me) and for Professionals too. I hope you all share your culinary interests and experiences.

Moonpie, you might want to use the search tool to see if any other threads or posts have been made on your interest, nutrition. You have my admiration for undertaking a huge life change! Best wishes for success.

miriah13, you may want to look at the Culinary Students forum, where you won't be alone in beginning your exploration of a professional culinary career. Some of our members are teachers in high school culinary classes, so you'll want to read what they have to say.

Let us know if you need assistance with the workings of the board or anything else. Welcome to Chef Talk!

Mezzaluna

[CitizenKate]

By way of introduction I am a person who cooks at home. My husband, whom I sometimes refer to as Test Subject #1, has unnaturally strong sugar cravings due to a health condition from which he is recovering. Neither of us can tolerate aspartame in any amount and we also avoid sucralose (Splenda) and saccharin. I like learning about cooking and I like to experiment in the kitchen. My latest experiments have been with erythritol and stevia.
Looking forward to interacting with other people who cook,
CitizenKate

[Mezzaluna]

Welcome Citizen Kate. I hope you enjoy exploring the site and participating in the discussions. There is a lot of information here and good people to interact with.

Welcome!
Mezzaluna