Well it took me 6 years to register on C.T. Ihave logged on multiple times a day, everyday for all these years. I mainly scan the cooking and food discussion forum.
I will be interjecting comments, suggestions, out of the box, shoot from the hip and tried and true solutions to other knowledge seeking members. I am constantly in the absorb and steel w/ your eyes mode.
I have worked over 30 years in the professional kitchen spanning from N.Y.C. to points West... and South to the Keys.
To the Founder of Chef Talk Great Job on a first class web site keep up the good work!!!!
