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#1
01-03-2002, 10:00 PM
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 New guy on the block Just came upon this web site and was wowed by all the interest in food and the culinary arts that everyone seems to have here.  I grew up in a restaurant family and have always had a passion for food.
__________________ You are what you eat.  |
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#2
01-04-2002, 06:20 AM
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| Welcome homechef777 glad you are here. If you have any questions please feel free to contact myself nicko@cheftalk.com or any of the moderators.
__________________ Nicko __________________________________________________ ChefTalk.Com A food lover's link to the professional chefs http://www.cheftalk.com Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums __________________________________________________ |
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#5
01-06-2002, 02:05 PM
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 A belated thank you all for a warm welcome. Looking forward to some great discussions. 
__________________ You are what you eat. |
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#6
01-06-2002, 02:14 PM
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| Welcome aboard! You are among some great people. Look forward to your input, Jim
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#8
01-06-2002, 05:06 PM
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| We're glad you found us, Homechef. Please tell us about yourself and what you like to cook.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#9
01-06-2002, 05:12 PM
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| Howdy Home!!!!! Welcome to your new home, Nice to have you with us
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#10
01-06-2002, 06:12 PM
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| Such an effusive welcome. thanks.  I'm only an amateur foodie but I suspect from my reading of the many threads, that there are many professionals out there. Hope you don't mind my hanging out here now and then. My background is Chinese cuisine, my father was in the business and needless to say I grew up with it. My passion is for Mediterranean flavors though for several years now. Love the variety and use of ingredients. So much like the Asian philosophy when it comes to the use of fresh and natural ingredients. I can whip up a wicked kung pao chicken but can also do a very nice pasta all'amatriciana and a few more challenging dishes as well. So much to learn and so little time. I'm also dabbling in baking as well. I made my first puff pastry recently. I must say that cooking and baking are such different worlds. The one can be so improvisational and the other can be so precise. So much to learn as I said. Well that's enough for now.
__________________ You are what you eat. |
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