My name's Chris and I like cook. I have a B.S. in Biochemistry and work in the plastics field. I like reading about the science of cooking. I want to learn how to cook well, that's why I'm here.
Aloha, Welcome to Chef Talk.
I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.
Feel free to join the conversation or start your own relevant thread. One note on that though, folks who are not employed in the food industries are asked to read only in the 3 Pro-forums.
You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously. The Articles, Reviews and Galleries are of note as well. Oh, I forgot about the Special Guest Forum, really good too.
Should you have questions in regards to the website that are not addressed in the Tutorials, FAQ or the Community Guidelines, please feel free to Private Message a Moderator or an Admin person.
Everyone here is very helpful and we treat one another with the utmost respect.