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New Guy to Chef Talk

post #1 of 9
Thread Starter 
Hi All, just introducing myself I am Jim, Head chef and lecturer in further ed. I am from the bonnie banks and I specialise in sugarwork as you might see in my profile. Anyways just in to kick the ball into play, will catch you all later.:chef:
post #2 of 9
Greetings, Jim! Your background experience is a wonderful addition to our community. It so happens one of our moderators (also Jim) is a culinary instructor here in the U.S. I don't think his speciality is pastry and sugar, but I'm sure you two will get along swimmingly. :) We have a growing contingent of Scots here, so you won't be alone in your time zone. :D

I hope you'll take some time to explore the site and get acquainted with it the cooking articles, blogs, photo gallery, etc. We have a good search tool to help you sift through the years of information, which now amount to about 200,000 forum posts!

I once visited Scotland- unfortunately, only for a few days, enough time to see the sights in Glasgow, Sterling (love the Queen Anne Garden at the castle!), Callendar (to see a woolen mill) and to meet some fine Glaswegians as well.

Enjoy the site! We'll look forward to seeing you here often.
Mezzaluna
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post #3 of 9
Thread Starter 
Hi Mezz, Thanks for the nice welcome, I have enjoyed the site ( which is new to me ) and look forward to reading the various topics , if I can offer any help or advice to anyone I will be glad to do so.


Kindest Regards Jim
post #4 of 9
Hiya Jim
I'm from the East Coast - but don't hold that against me!

So, the Bonny Banks, eh? Whereabouts on Loch Lomond? :)
post #5 of 9
I've dipped my toes in Loch Lomond, long ago, when I was 17. Beautiful!

(By the way, Jim, no worries about the slip of the mouse when you chose your icon for that last post. Slips happen! :D)
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post #6 of 9

hi

hi there i saw your introduction, it is interesting because not lots of chef knows or cares about sugar work now a days. Well i am one of those guys that is crazy about sugar work especially sugar flowers, i love making it and i had been to college to learn, but you know most of them are ladies and is wired that i am the only guy in the classroom lol !!! :p
post #7 of 9
Thread Starter 
Hi, You should try working with cooked sugar it's totally diff and looks awesome, wired sugarwork is nice to look at as well but I prefer the cooked. Regards Jim.:)
post #8 of 9
Thread Starter 
Hi Ishbel, I am nearby Loch Lomond, I stay in a small country village called Killearn. Other villages that are near are Drymen and Balmaha, I don't know if you are familiar with any of them ? Regards Jim
post #9 of 9
Indeed I am! A pal has a boat which he keeps at the Duck Bay marina.
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