ChefTalk.com

Advanced Search

ChefTalk.com › ChefTalk Cooking Forums › ChefTalk.Com › Welcome Forum › Greetings from Northern BC Canada

Be a part of the community.
It's free, join today!

Recent Reviews

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red
Reviewed by RBandu

I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...

Full Review
Tasting India
Reviewed by Waynus

I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...

Full Review
Shun Premier Chef's Knife, 8-Inch
Reviewed by RBandu

One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.

Full Review
Ken Onion 10" Chef's Knife
Reviewed by RBandu

I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....

Full Review
Breville BCG800XL Smart Grinder
Reviewed by DuckFat

I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...

Full Review

New Posts All Forums:Forum Nav:

Greetings from Northern BC Canada

Subscribe Search This Thread

Start a New Thread

post #1 of 3

1/3/12 at 10:49am

Thread Starter

vic160
Other
offline

Joined 1/2012
Posts: 2
Select All Posts By This User

Well i have been in the industry for over 20 years done it all from flippin burgers to fine dining, look forward to exploring this site.

post #2 of 3

1/4/12 at 5:09am

Ishbel
Cook At Home
offline

Joined 1/2007
Location: UK
Posts: 3,093
Select All Posts By This User

Hello and welcome to the site - you will find many members who work in various culinary trades and professions, as well as some (like me, for instance!) who are keen amateurs - as well as culinary students and instructors.

Feel free to join in on threads you find interesting or start your own in the relevant forum. There area three Professional fora on the site, but I hope you will post on other areas, too - as the Professional ones are read-only for those of us not employed in a culinary trade and it means that your views would get more 'reads' and 'comments' in other fora here!

The wikis, blogs, articles, reviews and photogrqaphs on the site are all well worth viewing - as are the older articles and discussions with various well-known chefs/culinary industry specialists.