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hi all!

post #1 of 3
Thread Starter 

hey everyone! im actually relatively new to culinary.. been a foody all my life, and ive worked in a hotel and resturaunt kitchen each one time.. both times werent even worth me saying ive worked in their kitchen... so im new to it really ;)

 

Im on this forum to gain some insight, learn some things to jumpstart myself, and a place to take out kitchen stress on ;) :D

 

its so weird being on this end, normally i join forums because im helping out, but im totally humbled to any info i get from here. which is great!

 

thanks guys!

post #2 of 3

Aloha, Welcome to Chef Talk, so glad that you decided to join the conversation.  With 45,000 + members from around the world, you’re in great company.  Where are you working now?  It's great to keep an open mind and a line of communication with others, right?  Please take a moment to review the FAQ, tutorials and community guidelines; everybody needs to have a few rules.  Should you have any questions in regards to the site itself, please post them in the Feedback & Suggestion Forum. 

I look forward to seeing pictures of your work in the Galleries.

Once again, welcome.

 

post #3 of 3

We are glad to have you. We are a friendly community and there is over 13 years worth of knowledge here so dig deep into the archives and you will find lots of info.

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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