Hello Tangy, and welcome to ChefTalk.
I wonder what your 'other' status means?
I'm a keen amateur cook - and I hope you will enjoy reading some of the articles on here, as well as look at some of the amazing photography.
Feel free to jump in on any thread of interest, or even start your own. All we ask is that non-professionals view the professional fora as 'read only'. I've gleaned quite an insight, even if I can't post in those areas!