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Hello from London

post #1 of 3
Thread Starter 

Hi all

Michael from Wimbledon Looking forward to sharing Ideas

I'm a home cook  and love Food

post #2 of 3

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 in any conversation or start your own relevant thread.  A note that, the 3 Pro forums are read only for folks who are not employed in the biz.

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.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post them in the Feedback & Suggestion forum, and expert will get back to you as soon as possible.

Once again, Welcome.

post #3 of 3

Welcome glad to have you. Do you play tennis? Sorry you must get that a lot I am a terrible punster.

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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