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.
