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Hello

post #1 of 3
Thread Starter 

Hello everyone,

 

I'm a recent college grad (in a non culinary-related degree) living in Seattle who has been cooking as a hobby for years. I've been lurking this forum for months now and am impressed by the courtesy and sincerity of the members here. I'll try my best to mirror the positive attitude!

 

Ben

post #2 of 3

Aloha Ben, Welcome to Chef Talk.

Right?!  Isn’t this place fantastic?

I was doing the same thing about a year ago, lurking.  I was searching the net for some questions and here I am!  I’ve learned so much as a Home Cook.

Jump into the conversation, a note on that though, as Home Cooks we are asked to read only in the Pro-Forums.  Don’t overlook the Articles, Reviews and Galleries; especially the Special Guest Forum, good stuff.  You may want to look for past topics in the Search bar at the top of the page, as many times you will find what you’re looking for there.  If once you’ve gone over the FAQ and the Communities Guidelines and you still have a question in regards to the website, PM a Mod or Admin person. 

Above all else though, ENJOY!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #3 of 3

Hey Ben, welcome glad to have you. We have a ton of food hobbyists and plenty of pros to help you with your cooking.   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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