Hey guys just joined up on the forums to see whats out there. Been in the industry for about three years now.
Join Now
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...
Hi all!
post #2 of 3
8/30/11 at 1:50pm
- Mezzaluna
-
- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
- Select All Posts By This User
Hello CarterMaC86 and welcome to Chef Talk. We have people from all areas of culinary professions, from all over the world, of all ages plus a bunch of knowledgeable and eager home cooks. What's your role in the industry?
Besides the forums we have cooking articles, cookbook and equipment reviews, wikis, photos and more. We hope you'll cruise around the site and take it all in.
I hope you stop in often to read, share and pick up a few new ideas. You never know what you're going to find here!
Enjoy!
Mezzaluna
Thank you for the welcome! I am a sous chef at a contemporary restaurant in a major market. I will definitely be surfing the threads. Let me know if yall need any help with anything!
Return Home
Back to Forum: Welcome Forum
- Hi all!
Currently, there are 249 Active Users
(13 Members and 236 Guests)
Recent Discussions
- › woof woof.... 3 seconds ago
- › A "life" question, I guess 4 minutes ago
- › wedding cake disasters 7 minutes ago
- › Deconstructed Clam Chowder 8 minutes ago
- › Hi-end Japanese Knives 9 minutes ago
- › Update from a 19 year old. 16 minutes ago
- › Chinese cleavers vs. Japanese cleavers 18 minutes ago
- › How long does Christmas pudding last? 26 minutes ago
- › Worst things about being a Chef 41 minutes ago
- › The Boardsmith boards 1 hour, 3 minutes ago
View: New Posts | All Discussions
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
View: More Reviews
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
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




