or Connect
New Posts  All Forums:Forum Nav:

Hello everyone.

post #1 of 5
Thread Starter 

My name is Scott. I've been lurking on this forum for a few months now and figured it was time to become a part of the community. Simply put, I work for the Ritz Carlton here in St. Louis. I Hope to see you on the forums. Thanks.


Edited by solsen1985 - 2/28/13 at 3:25pm
post #2 of 5

Aloha, Welcome Scott to Chef Talk.

Ah, a former-lurker!  We love it when people come out from that dark corner and join the conversation. 

As you may have noticed already, the membership here is well over 45,000, with folks from all culinary experience.  I have learned so much in the last year, us Home Cooks have loads to bring to the table. 

Please take a moment to look over the Tutorials, FAQ and Community Guidelines and if you have questions in regards to the site, feel free to post them in the Feedback & Suggestion forum.  Also, be sure to check out the Galleries, many fantastic photos of everyone’s work.  After all, it’s all about the food.

I hope to see you here often.

post #3 of 5
Thread Starter 

Thank you! :)
 

post #4 of 5

Welcome Scott glad to have you. Sounds like you are working at an excellent place to learn and grow. Looking forward to learning more from 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 #5 of 5
Thread Starter 

Thank you.


Edited by solsen1985 - 2/28/13 at 3:25pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions