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Hi Everyone

post #1 of 3
Thread Starter 

I'm Ceressa from Chicago. I have been cooking for almost 50 years. I learned from watching, reading Julia and others and experimenting. As a home cook, I have done many kinds of cooking (dinner parties, catering, kids, fund raisers, etc.) and am now down to cooking for one. I no longer follow recipes, but just look at technique and adapt ingredients. I am Highly allergic to dill, tarragon and basil and have to be very careful of other's cooking. I am here to learn on many subjects and be part of the food community . 

post #2 of 3

Hello Ceressa and welcome to Cheftalk!

 

We have all levels of culinary expertise on here, from those just starting to learn, through enthusiastic amateurs (I'm in that camp) to masterchefs and all levels in-between.  Our members are also from around the globe, and that can make for very interesting 'conversations', too.

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  Please note though, the professional fora are read-only for those of us not employed in a culinary capacity (but are still worth having a view!)  The photography, wikis, reviews and articles on the site are also well-worth viewing. I've found some of the to be a great source of inspiration.

 

I hope to see you around the boards!

 

PS - you seem to have double posted, so I'm going to delete your other 'welcome' forum post!

post #3 of 3

A warm welcome to Cheftalk Ceressa,

 

Sounds like you have alot of valuable experience. We look forward to your posts, glad you found us.

 

Petals.

 

ps. there are many with food allegies here and threads dealing with them.

 

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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