Hello all! I am 26 and started cooking at home about 5 years ago. I have never been to culinary school or many cooking classes, so forgive me if I sound like an idiot sometimes. :) I am obsessed with all things culinary/cooking related and just now thought about joining a "cooking forum." I live in South Texas and just spend the weekend in San Antonio where I had an awesome dinner at Francesca's at Sunset in the Westin La Cantera. I also went to a cooking demo (not so great) at Williams-Sonoma yesterday. Today they had a Knife Skills technique class which I found very interesting. I ended up buying a Shun Kaji chef's knife after testing out (cutting celery) with 6 different knives (western and asian style). I read many reviews on the way home (while hubby was driving), and have to say, I am pleased with my purchase. I use alot of veggies in cooking, so I thought this would be a better all-purpose knife for me than my J.A. Henckals (spelling?) set, although I do like the bread knife and the steak knives in that set. Anyway, I just wanted to introduce myself to everyone. Talk to you all soon!
New to the forum
Welcome to ChefTalk, Carlie.
Don't apologise for any lack of knowledge, we all have to learn how to do things, and there will be many helpful hints for you on this site. The wikis, blogs, articles and reviews are all worth reading, and the photographs will certainly give you some inspiration! Please note, though, that the professional fora are read-only for those of us who are not currently employed in the culinary trades.
Feel free to join in on any thread you find of interest, or start your own in the relevant forum. There is a specific forum for any questions you may have concerning knives - with lots of diverse opinions!
Hope to see you around the boards!