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Hello From Miami

post #1 of 4
2/2/11 at 6:48pm
Thread Starter 

Hi all,
I joined this forum in hopes to learn more and improve my cooking skills. I am far from being a Chef but really enjoy cooking, especially out on the grill. My biggest problem is being consistent. Sometimes I cook up a delicious meal, but there are times when just trying to repeat a previous successful dish seems impossible. I'm looking forward to picking up tips from everyone.
Thanks,

Sergio

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post #2 of 4
2/3/11 at 2:12am

Welcome to Cheftalk!

 

We have a fairly wide membership here from all around the world.  I noted from your signature (which I have removed as we like newcomers to engage with others before spamming us!) that you are involved in the wine industry.  There are lots of knowledgeable wine-lovers on the site, and I hope you will enjoy interacting with some of them.

 

I look forward to reading some of your input.

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post #3 of 4
2/3/11 at 6:07am
Thread Starter 

Thanks for the welcome. But allow me to explain. I am not from the wine industry at all and my intentions were not to spam anyone. I would honestly never do that. I do however co-own a wine rack website that I started as sort of a hobby. This hobby site eventually grew into a full fledged information site, but I don’t sell anything. I'm a Research & Development Engineer in the medical device field and have been for over 20 years now. Honestly, I didn't know we couldn't add signature links like that to posts, my apologies. Anyway, I joined this forum to learn about cooking. I’m very interested in learning tips and tricks that will help me shine in the kitchen.

Thanks,

Sergio

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post #4 of 4
2/3/11 at 10:24am

Sergio

I'm glad you have an interest in food - most of our members are passionate about ALL types of food info, including wine!

 

Feel free to join in on any thread you find interesting, or start your own.  The photographs. wikis, blogs and articles on here are well worth a look, too.  The professional fora are read-only for those of us (like me) who are not members of the culinary professions, but are extremely interesting and I've certainly learned a lot by reading them!

 

Our membership is drawn from all around the globe (I'm Scots, for instance!) - and all levels of culinary ability, from those just starting out to masterchefs.

 

I'm glad you want to join our merry band!

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