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Hello All

post #1 of 3
Thread Starter 

Long time lurker, only just registering now.  Self-tought home cook, who used to work in the industry as a server years ago and was always interested in what the chefs were doing and absorbing whatever they would pass along.  I love cooking, mastering new techniques and making things for my family and friends to enjoy.

post #2 of 3

Hello Joanna, and welcome to Cheftalk.  We always like it when long-time lurkers actually start posting here!

 

Our membership is broad, from around the globe and all levels of culinary ability.  I hope you will join in and post threads on articles you find of interest, or start your own in the relevant forum.  Please note, though, that the Professional fora are read-only for those of us who are not currently employed in a professional capacity in the culinary trades (but they still make interesting reading!)

 

The wikis, blogs, articles, reviews and photographs on the site are all well worth spending time to view - and can even be a source of inspiration!

 

Hope to see you around the boards!

post #3 of 3

A warm welcome to Cheftalk Joanna, we look forward to your comments and or questions.

 

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
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