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Cheery greetings from Wisconsin!

post #1 of 2
Thread Starter 
Hello Everyone! I'm Danii, from Wisconsin. I'm 17 and homeschooled, been cooking with my mom ever since I was big enough to hold a spoon and not spill a bag of flour (though somehow, I still manage to get it all over my apron from time to time ;)) I am in no way perfected but each mistake brings me closer to the correct way.

Starting about a month ago, I've been making myself try one, sometimes two new recipes per day. I cook three meals a day for my family, have had many parties where I host the meals, picnics, school/family gatherings etc. This October I'll be catering my father/step mother's wedding reception, two of them in fact. Greatly looking forward to it! Living out in the country means a huge garden and apple orchard, so I've done a lot of canning, use of a Champion juicer, making of jams, jellies and preserves, pickling, drying fruits, herbs and roots for natural and medicinal uses. I make candy, pastries, breads, beverages, frozen snacks, slushies, ice creams, popsicles, main dishes, sides, veggie dishes, fruits, deserts...

It is my belief - if you can read, you can cook. I want to go to a much higher level though. I have created a few recipes and would love to make more. Above all things I absolutely despise using anything pre-made, packaged or in any way a shortcut for my using. I must start from the utter beginning or I won't be happy.

I would first like to sell my baked goods at a farmer's market, then to the local grocery store, then work at a small bakery in our town, moving my way up from there. Then I'd like to work in some gourmet restaurants, maybe having my own someday? Oh and of course going to Culinary school, hopefully of September 2010.

Funny thing, the different kinds of people you'll meet over a cup of tea and a muffin. Seriously though, fame isn't what I'm after, nor is a lot of money. I'm just really into people... I like to learn how they think, how they react to think, what they like, what they dislike... and you know the saying "a way to a man's heart is through his stomach" - I used to always laugh at that but not I realize it's actually quite true. There is so much to learn in life... even something simple like helping my grandma peel potatoes, I have learned so much from her. It is ways like that I think you can really learn to understand things... maybe even moreso than sitting in on a lecture in your college class with a professor. (Of course those have their place too).

Okay, so I am simple, and down to earth. Not a bad thing. I love my imagination and the freedom of creativity. I am here to learn, and to help anyone I can. Or to just talk with some of you! That would be great too. Ask me anythinggg :)

Someday I want to write a cookbook of all my own inventions. I'd make it be Scratch-n-Sniff if I had it my way! And I can't /bear/ to use recipes without pictures.

PS - I use too many emoticons.

I think that's all for now, I look forward to posting again soon and getting to know y'all here! :D

A good weekend to all!


Note: I believe a lot of the questions we think we don't know the answers to are right before our eyes, if we'd just sit still and patiently look for them. I'm going to really try hard to learn as much as I can here without asking a single question... thinking 10 times before I speak. :)

You wouldn't think there's that much to learn from introduction threads on a forum, but I stayed up till 2am last night reading every last one - I really learned a lot about cooking, chefs, and all the different people here too! Looking forward to getting to know you all the more! :)
post #2 of 2
Hello Danii and welcome to Chef Talk. I'm also from Wisconsin, and we have a good many other members who are, too. Our online community has participants from all over the world and from every continent (even from Antarctica now and then!)

Please have a look at the whole site, and enjoy the blogs, photos, cooking articles, etc. You're encouraged to read the Professional Chefs' forums, but home cooks like you and I should think of them as 'read only'. What a wealth of information there is in those discussions! The general discussions are, as well, as the participants are both pros and avid home cooks. We have a good search tool, too, so you can find earlier discussion threads on topics of interest. We've been here for 10 years, after all! There's a lot to sift through.

Let me or any of the forum moderators know if you have a question about the site. We look forward to having your enthusiasm be part of our discussions.

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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