Hi everyone

Welcome to ChefTalk.

Our membership is from all around the globe (I'm Scots) and all levels of culinary skills - from those who are just starting out, through keen amateurs (like me) to masterchefs and others in the culinary professions.

I hope you will make some time to read some of the amazing articles and view the wonderful photography on the site.  Feel free to join in on any thread you find interesting, or start your own topic.  There is also a forum for culinary students, which you may find of interest.

Ready, Steady, COOK, eh?  I haven't watched that for quite a while.  One of my favourite UK chefs used to appear on it (Nick Nairn) - but I don't know whether he's still one of the chef pool there. I've attended quite a few courses at his cookery school at the Lake of Menteith in Stirlingshire.

Quote:

Originally Posted by calorgas 

How come nobody else has welcomed me here, is it because I used to be in prison? All the other welcome threads have more than 1 post except mine. I have served my time and I am now trying to make something of my life.

Nope, you're previous life has nothing to do with my failure to welcome you. In fact, I don't really make it a point to welcome anyone, but I certainly WILL answer questions and comment when I feel it is pertinent.

BTW, I'm curious, WHY did you even mention your prior time enjoying a "state sponsored vacation"??
 

Oh, another thought, you joined about 9 hours ago, here on the West coast of the USA, the breakfast rush is just finishing up, Hawaii is just getting started, and the Pacific Rim has gone to bed. Give it some time, I'm certain others will chime in when they wake up/get off work/whatever.

Quote:

Originally Posted by calorgas 

Thanks for the reply. I just wanted people to know where I gained my interest in cooking from, sometimes good can come out of bad, is it ok that I mentioned that?

Fine by me, cannot speak (type) for anyone else.
 

This part of the site is just for newcomers to introduce themselves - and one of the moderators usually answers as quickly as possible.  It is not a general chat forum!  As I said, feel free to join in on any thread you find interesting or start your own in the relevant forum on here.  The members are very friendly and  helpful....  however, very few of them actually read or post in this section.

Welcome!

I haven't been active on this forum for very long yet.

There's loads and loads of info and people really seem to take the time and effort to help people and answer their questions.

Cheers and have fun!

(oh and by the way, my introduction also got 1 reply only, so don't worry!!!!)

Hi.  I'm ChefYaa from Virginia Beach, VA.  I'm looking forward to learning new information and sharing my knowledge as well.  But i'm mostly here to be a sponge....Cheers To Good Eating

Hello and welcome, Chef Yaa. What are your culinary interests? How did you gain a love of food and cooking?

Let us know if you have any questions about this site and how it works. '

Regards,

Mezzaluna

One of the top reasons for becoming a repeat guest of the brick house is the lack of jobs.

IMHO the more angry and paranoid you are, the better luck you have on landing one of the coveted spots on a reality series with BIG PRIZES.

Proof  http://www.bravotv.com/top-chef