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Professional forums?

post #1 of 3
Thread Starter 
Are the professional forums no longer just for professionals? I sincerely hope that's not the case. For me that is by far THE biggest draw to CT. IE that we as professionals have a sub-forum to communicate in and exchange ideas with our peers.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #2 of 3
They're still pros-only. A notice to that effect will no doubt be posted in those forums sometime soon.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #3 of 3
 No worries I am going to post a forum note so that users know these are pro only forums. Thanks for bringing it to my attention.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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