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post #1 of 3
Thread Starter 
Currently a chemistry major in my final year in college.. I've found that cooking and chemistry aren't so different... except cooking is much more delicious, of course!

I'm learning to bake pastries and would really appreciate any and all tips and advice on decorating! Recently I've also taken up cooking as well, mostly traditional Chinese dishes, but I'm open to trying anything.

Thank you - I have so much to learn from everyone!

post #2 of 3
Hello and welcome to ChefTalk.

Soooo, a chemistry student? As you have said, there is a lot of similarity between cooking and chemistry!

Chinese dishes? I think we have a couple of Chinese members - but we also have members here who have a strong interest in chinese cuisine, too! Feel free to post on a topic which interests you, or add your comments to a thread. The professional fora are 'read-only' for us non-professionals - but makes interesting reading, all the same!
post #3 of 3
Hi And welcome to the site.

Just a thought, One of my food heros is Raymond Blanc.(French Michelin star chef) he is very into the chemistry of cooking. In fact, I'm aware, he taught himself a great deal of what he knows now, from dealing with cooking as a science project. Mind be worth googling him out of interest.

All the best
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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