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post #1 of 3
Thread Starter 

Hi all!  My name is Robbi and I have just joined after stumbling onto some really useful information on this site.

 

I am a Home Cook for now, but am looking to change that soon. Baking is my passion.  No professional training, just 20+ years of trial and error in my own kitchen. LOL 

 

I am extremely interested in learning all I can from everyone here, as well as taking courses in person so that I can make the leap.

 

I'm presently in Houston, TX though hubby and I will be relocating to Raleigh, NC soon (hopefully before Christmas)

 

Thanks all!

Robbi

 

 

post #2 of 3

Welcome Robby glad you joined. If you have any questions please feel free to email one of the mods. 

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
post #3 of 3
Welcome the the site Robbi, glad you joined

Petals

Petals
Réalisé avec un soupçon d'amour.

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

Petals
Réalisé avec un soupçon d'amour.

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