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Thanks for your shared wisdom

post #1 of 3
Thread Starter 

Just found this site in the past week and have been reading voraciously since then...

 

I'm a person who is rediscovering her love of food and cooking and all of the creativity and improvisation that can come along with it.

 

I look forward to learning more and contributing where/when I can.

post #2 of 3

Hello and welcome to Cheftalk.

 

We have a fairly widespread membership, both in terms of geography and culinary ability - I'm in the 'enthusiastic amateur' group, and have taken cookery courses in a few European countries, as well as in the UK (where I'm based).

 

Feel free to join in on any thread you find of interest, or start your own in the relevant forum. The Professional fora are read-only for those of us who are not employed in a culinary trade, but make for interesting reading, too.  The wikis, blogs, reviews, articles and photographs are also well worth spending time to view and a source of inspiration to many.

 

Hope to see you around the boards.

post #3 of 3

Welcome! Love your profile photo it looks like you grow so serious tomatoes. Although we do keep separate arenas for pros and at home cooks the pros often mill about in the non-pro forums to answer your question. 

 

Let us know if you have any questions.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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