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Hello Everyone!

post #1 of 4
Thread Starter 

We're happy to be part of this great forum. Our names are Natalie and Alexander Burgess, and we own/operate a catering company. We are interested in great recipes for the masses and often have questions regarding portion sizes -- we love to cook lots of great food and sometimes go a little overboard :-)

post #2 of 4

Aloha, Welcome Natalie and Alexander to Chef Talk

I agree with you, sometimes I am just amazed, some the photos in the Galleries as well as how willing people here are to share in everything food.  But that’s what it’s all about, right? 

I take great pride in feeding my family and friends, and CT has helped me to do it better, smarter and more effectively.

I want to let you know that us folks who are not employed the biz are asked to read only in the three Pro forays, so I hope that you get 'stuck' there.

Once you’ve gone over the FAQ, Tutorials and Community Guidelines, if you still have any questions, please post them in the Feedback and Suggestion Forum.  Maybe you'd like to join us on Face Book as well?

Once again, Welcome!

post #3 of 4

Welcome glad to have you. 

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 #4 of 4
Thread Starter 

Thank you!
 

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