Hello, My name is Donna. Just found this site tonight and would love to know more about it.
Big Nanny's Soft Biscotti
Hello Donna and welcome to Chef Talk. We're a world-wide community of professional and food enthusiasts who meet here to share and learn in a respectful and relaxed atmosphere. I see you're a professional baker; you'll be able to participate in the professional baking forum, but also of course in all the general forums. I hope you'll catch the spirit here and provide some guidance and advice to the home bakers of all ages and experience levels who are also part of our community.
We invite you to browse the many forums here: equipment and cookbook reviews, cooking articles (there's another whole side to ChefTalk.com beyond the forums!), special guest forums, etc. Because we've been running over a decade, the search tool will bring you a trove of older conversation threads on a huge variety of topics, so if you find one of interest, be sure to check the date of the last post, as the discussion could have been "paused" for some years.
What brought you here? Do you have specific interests or concerns we can help you with? I hope Chef Talk will be a site you'll return to often and participate in whenever you can.
***It is better to ask forgiveness than beg permission.***
Thank you for welcoming me. I have been baking professionally for 11 years now. I have a wholesale business in Ct.
I love what I do but there are always obstacles that must be overcome.
I will look forward to the forums and hope to learn from others.