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I am new here!

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Cheftalk has members from around the world - and all levels of culinary expertise.  The wikis, blogs, articles, reviews and photography are well worth spending time to view.  The Professional fora are read-only for those of us who do not currently work in a culinary trade/profession.


Feel free to join in on threads in the other fora, or start your own in the relevant one.


Hope to see you around the boards.

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