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Greetings, friends : )

post #1 of 5
Thread Starter 

Hi everyone, it’s great to be here!

 

I just stumbled on this place a couple of weeks ago, and I can see that this is going to be my most frequently visited forum.

 

I’m a glass blower by trade, and while I’ve always loved to cook, I have been pursuing it passionately for the past several years. In addition to the act of cooking, I enjoy learning about food and food science… what happens and why.

 

To me, the best thing about cooking is making people happy with a delicious and memorable meal, and I often surprise my neighbors by showing up at their door with a tray of food saying, “Dinner is on me tonight”. I once dropped by my doctor’s office with a huge tray of General Tso’s Chicken with fried rice, which fed everyone lunch with enough left over for some of the staff to bring home dinner for their spouses : )

 

Well, I look forward to getting to know you folks, and hopefully I can add something to the discussions around here. Since I’m brand new, I’ll be doing a lot of reading through the older pages… I don’t want to ask the same questions that have been asked and answered repeatedly.

 

All the best,

Tommy

post #2 of 5

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

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5

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

 

Look forward to seeing you around the forums,

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 5

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.

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)
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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
post #5 of 5
Thread Starter 

Thank you for the warm welcome everybody. I really appreciate it, and I'll be sure to post some photos in the galleries : )

 

Tom

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