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Hello to Chef Talk

post #1 of 2
Thread Starter 
Hi everyone,
I'm from Toronto and have been cooking since...ummm...forever ! I have a basic knowledge of everything in the kitchen but when I make mass quantities of stuff I can get stuck. Hence my hope that this is the place to be! Thanks to everyone for their help.
Sharkygirl:D
Oh yea... I also wrote the book "how to fail in the restaurant business":lol:
post #2 of 2
Hi Sharky, welcome.
You'll get loads of help here.
Look forward to hearing from you
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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