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Greetings

post #1 of 3
Thread Starter 

I'm a professional cook and have been for 4 years now,  20 and have never been to culinary school but I have learned a lot. I look forward to sharing experiences and hopefully gather insight into different aspects of the business and of course sharpen my culinary expertise!

post #2 of 3

Welcome to Cheftalk Draggin,

 

Glad you found us. We look forward to you sharing some of your knowledge. There are so many here from all over the world sharing informative knowledge and skills...chefs, cooks , food writers,  home cooks and food lovers....

 

There is over ten years of information on this site, from incredible reviews to wiki's and the gallery. In the search bar there is just about every food topic you can think about.

 

As I am sure you have noticed there is the professional fora as well and all the other food forums that have dining experiences right up to gardening, a vast array of topics.

 

We look forward to seeing you around the site and look forward to your posts.

 

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 #3 of 3

Welcome to ChefTalk glad to have you! Just ping me or a mod if you have 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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