Hello to all here, professional or aspiring professional. I am looking forward to learning from all of you and sharing whatever I may know that may be of use to others. I have been reading the forum for a while, and decided that it is time to "delurk" and maybe contribute a bit.
Greetings from North Carolina
Welcome! We always like it when lurkers become active members here on Cheftalk!
Our membership is from around the world (I'm Scots, for instance) and all levels of culinary ability, from those just starting out on their culinary journey, through enthusiastic amateurs (I'm in that camp) to masterchefs. This makes for a lively and interesting site with may points of view.
The blogs, articles, reviews, photographs all make our site unique and all are worth spending time to view. We have three professional fora (read-only for those of us not presently employed in a culinary capacity), but ask that you don't confine your comments to those three fora, the open ones mean that others can learn from you and comment on your posts!
Feel free to join in on any thread you find interesting or start your own in the relevant forum.
Hope to see you around the boards!