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hey yall

post #1 of 2
Thread Starter 
Hello, I'm self taught/10yr. exp. before that was food network/PBS/cookbook junkie who wasted away much time in the kitchen, and in the BOH at soup kitchens as well. I'm from the town where Cutco knives are made. Yah, I've used them plenty as they are pretty much free there, I think that is why they are still around, low overhead. I have a B.S. Love S. E. Asian, Mexican, Indian. Interested in Nutrition, Slow Food, M. G., Ergonomics, the Business side, and D. I. Y. contracting. That's me, now. As the Magic 8-ball says, "Ask Again Later."
post #2 of 2
Hello and welcome to Cheftalk.
You will see that we have all levels of culinary expertise here, from those just starting out on their culinary adventure to masterchefs - and all shades in between!

Feel free to join in on any thread that you find interesting, or start your own.
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