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Welcome to all new members!  

post #1 of 12
11/29/00 at 8:49am
Thread Starter 
This is are brand new welcome forum. All new members will be directed to begin in this forum so that the ChefTalk community can welcome them, and answer any questions they may have.

Thanks to shroomgirl and others for the excellent suggestion.

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"
post #2 of 12
11/29/00 at 5:38pm
your welcome....glad it's come to fruition.
Yea Nicko!
post #3 of 12
11/29/00 at 6:39pm
The red carpet is always availible here
cc
post #4 of 12
12/1/00 at 8:15am
Don't be reluctant to jump right in! I'm an enthusiast, rather than a chef, and everyone has made me feel right at home. Great bunch of people, and great teachers, too.
post #5 of 12
12/23/00 at 10:16am
Welcome MikeLM... of course when you're cooking sometimes it's best to be outside the house anyway

[This message has been edited by Live_to_cook (edited 12-23-2000).]
post #6 of 12
12/23/00 at 6:35pm
Welcome Mikelm, Enjoy the ride,enjoy cheftalk and enjoy the BBQ
cc
post #7 of 12
1/7/01 at 2:28pm
Welcome medievel
post #8 of 12
1/9/01 at 2:02pm
It's growing very rapidly. This is a good thing!
post #9 of 12
1/10/01 at 8:58am
Thread Starter 
Just to keep on topic, why do you guys head over to the Recipe Forum and start a topic on Brazillian recipes there.

Thanks.

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"
post #10 of 12
1/10/01 at 7:42pm
Welcome to Chef Talk Bea!
post #11 of 12
12/3/07 at 6:43pm

Happy to find this forum

Hello all
I do have a few years under my belt in the kitchen .Pastry is my thing ,croissant, danish bakalava, baumkuchen ,love it all ,just wanted to say HELLO .
post #12 of 12
12/3/07 at 8:02pm
Welcome, Tommy. You'll enjoy the pastry forums, but we hope you explore the whole board and participating in the community.

Let us know if you have questions about how the board works or any other aspect of Chef Talk. We'll look forward to your posts!

Regards,
Mezzaluna
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