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Ready to Take and Answer Questions

post #1 of 4
Thread Starter 

Hello to all,

Hope everyone is having a Great week-end!!

I am a Certified Executive Chef, that has been studying for, well lets just say longer then 1/4 century... haha

I would be happy to help out with any questions..

Any cuisine, welcome.. From Fine dining to Healthy Kids food that they will eat and love. Dont be a Stranger..

 

 

Happy Cooking

post #2 of 4

Just make your way to the "Food and Cooking" http://www.cheftalk.com/f/17/food-cooking  and you can help answer questions there. Thanks for joining.

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)
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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 #3 of 4

Good of you to do this. You will find many home cooks on here who may disagree or just do not know things. The way we do it commercially and the way they do is night and day, so get used to that. You can't tell some of them because their is only one way , there way. I do not get frustrated anymore, I just laugh to myself . Good  Luck and welcome EJB

CHEFED
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CHEFED
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post #4 of 4

Welcome to Chef Talk, Kluchte. We're very glad you found your way here, and hope you'll be a frequent participant in the community. 

 

I've been a member of Chef Talk since 1999. I'm a home cook who has benefited tremendously from my association here. I've received affirmation for what I know, expanded my repertoire, and yes, been corrected on some points of misinformation. However, I find it a lot more fun to keep an open mind, a good sense of humor and an omnivorous appetite.lol.gif  Thank goodness I can read all I like in the Professionals' forums, but because pros such as yourself choose to read and post in the General forums too, we all benefit from your insights. Thank you in advance for thinking enough of us home cooks to listen and interact with us. We have lessons to share, too, as you can discover from perusing the many years' worth of older threads here. It's the geographical, cultural and generational diversity here that make Chef Talk a place where everyone can learn something providing one's mind is receptive.

 

What were your inspirations to enter a food-related career? Were there people or experiences that moved you? 

 

Regards,

Mezzaluna

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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