Hello Alex - many of us on Cheftalk are also foodies!
Our membership is wide, from around the globe and all levels of culinary skill, so you're bound to fit in here. Feel free to join in on any thread you find interesting, or start your own in the relevant forum. The Professional fora are, however, reserved for those who are currently employedf in a culinary trade (but they make interesting reading for those of us who are not part of that select band!)
The wikis, blogs, articles, reviews and photographs are all well worth spending time to view - and can be a source of much inspiration, too.
Hope to see you around the boards!