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.
Good morning to all
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.........!