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post #1 of 2

3/25/11 at 11:43am

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GabryelFall
Sous Chef
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Joined 3/2011
Location: Houston Texas
Posts: 6
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Howdy all. Just check in here to say hi and hello. Done everything from dish to sous. Even been GM of a pizza parlor. Working to finish my culinary degree so I can have that under my belt as well. The name's Mark for those of you who wish to know. And I hope to learn and share as much as I can here.

post #2 of 2

3/25/11 at 3:15pm

Ishbel
Cook At Home
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Joined 1/2007
Location: UK
Posts: 3,093
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Hello and welcome to Cheftalk!

We are a friendly bunch here, with membership from around the globe (I'm Scots, for instance!) and all levels of culinary skills, from those just starting out, through enthusiastic amateurs (like me!) to masterchefs. So lots of opinions and lots of advice to be given.

Feel free to join in on any thread you find interesting, or start your own. The wikis, blogs, photographs, articles and reviews on here are well worth a look - and sources of great inspiration. We have a forum specifically for culinary students which you may find of interest, too.