My name is Casey I'm a little more than half way through culinary school and loving it more and more. I am 24 years old and have been married for over 4 years. I live in Southeastern Connecticut. I'm excited to get to know everyone here and learn so much more.
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Military wife turned culinary student aspiring to be the best chef I can be.
- Mezzaluna
-
- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
- Select All Posts By This User
Hi Casey! We're glad you found us, and we know you'll be glad you did as well. I bet you've found the culinary students' forum, where you can comiserate with other students and get some good tips on making the most of the experience. If you use the search tool, you can read earlier posts and threads for even more info.
Besides the discussion forums we have cooking articles, cookbook and equipment reviews, wikis, photos... LOTS of good stuff.
Since you're in CT, you might search for others who live there, too. Two longtime members, Momoreg (pastry) and Cape Chef (the "hot side") live in the general vicinity, and there are lots of other "Nutmeggers" around here.
What inspired you to cook? Was there someone or an experience that piqued your interest? Any ideas what direction you're headed in the Culinary field (pastry, etc.)?
We hope to see you as often as your busy life allows. Best wishes for continued success!
Regards,
Mezzaluna
- Military wife turned culinary student aspiring to be the best chef I can be.
Recent Discussions
- › Worst things about being a Chef 11 minutes ago
- › woof woof.... 29 minutes ago
- › A "life" question, I guess 31 minutes ago
- › The Boardsmith boards 33 minutes ago
- › Opening a B&B 58 minutes ago
- › dehydrator - food sticks to stainless steel 1 hour, 13 minutes ago
- › What did you have for dinner? 1 hour, 40 minutes ago
- › Update from a 19 year old. 1 hour, 49 minutes ago
- › How long does Christmas pudding last? 2 hours, 13 minutes ago
- › What do you think i should be able to do (food/skill wise) before... 2 hours, 22 minutes ago
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




