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Good morning to all

post #1 of 2
Thread Starter 

Looking forward to learning about baking, commercial kitchens and great time and labor-saving tips from those with experience.  My background is accounting (aw, come on, God loves everyone) so maybe I can help with that.  :)

post #2 of 2

Welcome to ChefTalk - we love EVERYONE, even accountants on here!


The membership is wide - from all around the globe and all levels of expertise - so you'll find lots of interesting threads to join - or start your own! 


I see you are from somewhere called Culloden. My ancestors fought there.........!

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