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post #1 of 2
Thread Starter 

I am a cook from Ontario Canada with a background in competition bbq cooking who made the change to restaurant cooking 3 years ago.  Am interested in every aspect of cookery, from bbq and smoking (obviously) all the way to 'meat glue' experimentation, spherification etc.  Basically, whatever method and technique creates great tasting and interesting food, I'm open to trying and discussing!

post #2 of 2

Welcome to Cheftalk.


We have lots of members who have similar interests to you, so you'll find lots of conversation in the 'Outdoor' forum of the site.  Personally, I don't cook much outdoors, but then noone does in the UK due to our changeable weather.  We can have at LEAST 4 seasons in an hour, never mind a day!


Our membership is wide, from around the globe and all levels of culinary skills.  Feel free to join in on any thread you find of interest, or start your own in the relevant forum.  We also have 3 professionals-only forum, but please don't restrict your postings to those, as many of us who are not in a culinary trade can only read on those, not join in a conversation!


Wikis, blogs, articles reviews and photography on the site are all of a very high standard - I've found out a lot of helpful info and inspiration from them.


Hope to see you around the boards.

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