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Hello hello!

post #1 of 4
Thread Starter 

What's up?  I'm KWilkinson.  I'm new to this site, used to be on another cooking forum that got pretty boring, so I thought I'd try to find a new one and make some connections and learn some things.  Little background on me--- I'm 23, went to the Cooking and Hospitality Institute of Chicago and graduated in Nov 09.  Started working at a restaurant in California called Cyrus in Aug 09 and worked there til March of this year.  I moved back to the midwest and just started working at a restaurant in the West Loop in Chicago.  I'm also currently getting my Bachelor's.

 

That's about it!  Hope to have some fun and learn some things here. 

post #2 of 4

Thank you for your introduction, KWilkinson. We think you won't be bored here! with several thousand members and 10 years' worth of threads, articles, photos, and now wikis (there's more; our site founder is quite the overachiever!) you'll have lots of information to dig through and some great people to interact with. Since you're a professional, you'll have open access and posting privileges for all of the forums. Our members hail from all over the planet, although a good many are from North America, including Chicago.

 

We hope you enjoy exploring the site as well as sharing and learning from the other members.

Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 4
Thread Starter 

Yes, after a day or so of lurking and then this morning lurking some more, I can say I definitely like this place.  :)  A lot of knowledge and very nice people.  Maybe I'm just being lucky and not seeing the typical internet tough guys, but it seems like this place is nicer and more willing to share than most online fora. 

post #4 of 4

You're right, KWilkinson, you won't find flaming here- and if someone engages in bullyish behavior, they're confronted by the moderators right away. The purpose of CT is to learn and share- sometime in ways you won't expect! Home cooks and professionals get equal respect here. As a home cook, I appreciate that immensely. I don't know a lot about the chemistry of cooking, but I can learn from the pros and from special guests like Harold McGee, Gale Gand, Rick Bayless, and many others. I've met a number of the other moderators and members in person; what you see is what you get, that is, people who are passionate about food and aren't shy about sharing what they know or asking when they need to know.

 

Mezzaluna

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