Welcome to Cheftalk.
Everyone is welcome and everyone's contributions are given the same interest, so I hope you'll feel ready to join in on any conversation you find interesting. There is a section for culinary students where you can exchange ideas with students from all parts of the globe. Our membership is wide, I'm Scots, for instance - this can make for very interesting conversations, which I hope you will feel ready to join in on!
The wikis, blogs, articles, reviews and photography on the site are all well worth spending time to view.
Hope to see you around the boards.