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Hello there! I'm a culinary student and while I was searching for fresh pasta for a lasagna [...]

post #1 of 5
Thread Starter 

...I Found this forum! Well. Hello again! You can call me Kaaji, I am from mexico, I was searching in the web when I topped whit this forum, I really liked it so, I could not pass the chance! why? I saw a comment made by a Chef living in bologna, and was great! I am still a newbie, but I hope that I can help! c: so, Hello Again!

post #2 of 5

 

Feliz Navidad 2012 ... Feliz Año 2012 ...

 

Ahora empezamos el año 2012, quiero hacer un pequeño homenaje a la gente nueva a La Comunidad Chef Talk ... Bienvenidos.

 

As we are about to begin the New Year, I would like to acknowledge all the new people who have joined The Community of Cheftalk. Welcome Aboard.

 

Margcata.

post #3 of 5

Welcome to Cheftalk Kaaji,

 

We are so glad you found us. We look forward to hearing from you when you have a chance.

 

As you can see from the main page , there are so many areas you can go to learn things. If there is something in particular you are looking for please let us know.

 

Have a great day.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 5
Thread Starter 

Thanks! for the welcome! I'm going to check the forums specialy Hot Food and Baking

post #5 of 5

Welcome, glad to have you.

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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