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Hello all

post #1 of 3
Thread Starter 

Just joined - a rank amateur but looking forward to learning so mich more from the forum

post #2 of 3
Welcome,from another enthusiastic amateur! Our membership is from around the globe and all levels of culinary ability. The wikis, blogs, articles and reviews are all worth spending time to view and the photographs are a source of inspiration, too.

Feel free to join in on threads you find interesting or start your own in the relevant forum. Please note that the professional fora are read only for those of us who are not employed in a culinary role.

Hope to see you around the boards.
post #3 of 3

Rank Amateurs welcome! Let us know if you have any questions. We encourage people to share their knowledge and experience in the kitchen through posting in the forums, articles, product reviews and our very popular photo gallery. Feel free to share what you know with the community.

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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