Greetings, friends : )

Welcome to Chef Talk, Tommy D. I have to say I'm pretty sure you're our first glass blower, although I'm not entire sure there aren't a few avocational gaffers among us. I've had the pleasure to watch the art and science of it practiced in Sweden, Italy and the U.S.; it's mesmerizing and awesome to observe.

It seems you've had a bit of a look around already, and you're right: you're going to love it here! I'm a home cook too, and as you've observed, there's a great deal to learn here. Our community includes professionals and home cooks with experience at all levels, in virtually all cuisines and culinary disciplines, all ages (from 13 years into the 90s), from every continent- yes, even from Antarctica from time to time! As you visit those earlier conversations you'll be amazed by just who knows what. What fun, too, is reading a post from someone who had thought of him/herself as "just a home cook" or "only a culinary student" but who had just the information someone needed at the right moment. 

I bake for my doctors: rugelach, coconut macaroons, almond macarons, shortbread thumbprints, brownies.... I try not to do it at Christmas because it's not a holiday gift, it's a thank you gift. Still, every time I come into an office, the staff check for boxes. 

I hope you visit often to share, learn and have fun. Welcome!

Regards,

Mezzaluna

Welcome to Cheftalk Tommy, its great to see that you have two passions in life.

Look forward to seeing you around the forums,

Petals.

Welcome Tommy so cool to hear you are a glass blower. It is such an amazing art you should post some photos of your work in the galleries we would love to see it. As for cooking your in the right place, let us know if you have any questions.