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Hello!

post #1 of 3
Thread Starter 

Stumbled upon Chef Talk and decided to stick around.  We recently moved to Columbus, GA from a tiny rock in Micronesia.  Artist and Teacher by trade, but I so love cooking and have been contemplating whether I should take a leap of faith and JUST COOK!  Looking forward to learning from everyone here!  

post #2 of 3
Welcome!

Our membership is broad, both in terms of geography and culinary level, so all new members are equally valued here. I place myself in the 'enthusiastic amateur' camp. The wikis, blogs, articles , reviews and photographs here are well-worth spending time to review. There are three professional fora which are read-only for those of us not working in a culinary capacity, but feel free to join in any thread in other fora, or start your own in the relevant forum.

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

Welcome, glad you joined. That sounds like quite a move you must be in culture shock. Let us know if you have any questions about the forums.

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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