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Hello!

post #1 of 3
Thread Starter 

I'm a cook up in Vermont, looking to get connected in the community, to share and learn. There are great things happening here, particularly solid, local farm-to-table cuisine, and the most brilliant beer. That said, it's a small place, so I'd like to share a little bit about what is going on here, contribute as much as possible, and learn as much as possible from those of you who work in very different scenes...

Cheers!

~Paul

post #2 of 3

Aloha Paul, Welcome to Chef Talk.

I can’t wait to hear about this place where you work in Vermont; some photos of the farm would be exciting to see.

I think with Chef Talk’s 45, 000 + members, you’ll be sharing a lot, as your schedule allows, of course. 

I surly hope that you won’t forget about the general forums and us Home cooks, we have plenty to bring to the table too!

Please take a moment to go over the FAQ, tutorials and community guidelines and then if you have questions in regards to the site itself, can you post them in the Feedback & Suggestion forum.

Also, please LIKE Cheftalk.com on Face Book, there's always something cookin' there too.

So glad that you’re here, once again, welcome.

post #3 of 3

We will need you to send us samples of the beer to verify that. lol.gif

 

Just kidding, welcome we are really 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
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