< Participant is not yet authorized to post links. >
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
commercial kitchen question
post #2 of 5
7/11/07 at 6:57am
- Mezzaluna
-
- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
- Select All Posts By This User
Welcome to Chef Talk, Danielle. As a new member, you'll be able to post links and photos soon, but in the mean time, please introduce yourself here in the Welcome forum. Your question about kitchens is better-posted in the Professional Chef's forum.
We hope you'll visit often!
Mezzaluna
We hope you'll visit often!
Mezzaluna
Looking for some insight
Hello Everyone. I've joined this forum in search of an understanding of the professional cooking world. I am trying to encourage my mother to go professional with her cooking, more specifically her baking. She really has the magic touch, not to mention a library of thousands of cookbooks. I only wish I had half the cooking creativity that she has!!As for me, I love to explore new foods...mainly through eating, reading about them, or watching others prepare them. I can follow recipes, but unfortunately that's where my cooking expertise ends. Hopefully this forum will introduce me to the world of improvisation (for me) and give me some insight into what you as professional chefs do (for my mom).
I look forward to it all!
post #4 of 5
7/11/07 at 6:27pm
- Mezzaluna
-
- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
- Select All Posts By This User
Welcome, Danielle! Chef Talk is a great place to do the exploration you're hoping to do. We hope you take time to look at the articles and other special features of the site.
A lot of us had parents, grandparents and other family members who got us started with cooking or supported our culinary pursuits. You're fortunate (as am I) to have had that background.
Have a look at the forums and use the search tool to help locate topics you're especially interested in. We'll look forward to seeing you here often and to your participation in the community.
Regards,
Mezzaluna
A lot of us had parents, grandparents and other family members who got us started with cooking or supported our culinary pursuits. You're fortunate (as am I) to have had that background.
Have a look at the forums and use the search tool to help locate topics you're especially interested in. We'll look forward to seeing you here often and to your participation in the community.
Regards,
Mezzaluna
Posting help
Thank you for the welcome, Mezzaluna. I tried posting previously, with a question of commercial kitchen requirements, but that seemed not to have worked. Where did the post go, and how can I re-post successfully? (Sorry if this is an inappropriate place to ask technical questions...:blush:)
Return Home
Back to Forum: Welcome Forum
- commercial kitchen question
Currently, there are 177 Active Users
(8 Members and 169 Guests)
Recent Discussions
- › Knife Sharpening System, DIY 24 minutes ago
- › goat 1 hour, 20 minutes ago
- › Sharpening 1 hour, 32 minutes ago
- › CIA Masters Cookware 10 piece set review 1 hour, 40 minutes ago
- › Why add milk while boiling corn? 1 hour, 46 minutes ago
- › What do you think i should be able to do (food/skill wise) before... 2 hours ago
- › Mascarpone cream cheese frosting: How can I fix it? 3 hours, 34 minutes ago
- › Miso Question/Ideas 4 hours, 24 minutes ago
- › **FIVE INGREDIENT CAKE** pssst....no baking powder or baking soda =) 4 hours, 27 minutes ago
- › Poulet de Bresse or Blue Foot Poultry 4 hours, 29 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




