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Hello!

post #1 of 4
Thread Starter 

I'm glad Chef Talk is here. It's a nice place to visit and learn and learn.

I love cooking tools and books on technique. Love my culinary dictionary. I cook simply.

Thank you for havng me.

 

Joe

post #2 of 4

Welcome,

 

Great to see you enjoy all those things, you are among friends who are passionate about it. Enjoy the reviews, articles, wiki's and the gallery, lots of info to digest.

There is a professional section which you are welcome to read.

 

Feel free to start your own relevant thread . If you have any questions, please contact a Moderator.

 

Hope to see you around the site.

 

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
post #3 of 4
Thread Starter 

Thank you very much, Petals.

post #4 of 4

Welcome hope you enjoy the community we are a fun bunch.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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