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Hello everyone!

post #1 of 2
Thread Starter 

 just browsing the forum, sharing where i can...  and learning as i go . lately I  have been cooking  saute station friday and saturday at an italian restaurant  while im getting my greenhouse buisness off the ground. Im going to grow fresh cut herbs and salad mix! no formal culinary schooling, 8 years in the trade from dishwasher up to lead cook (started at 14). cooking is awesome! I really want to learn more about breadmaking and sour doughs, pasta making, and pickling...  growing up in a kitchen has been addicting,  i just cant seem to get away!

 

hah, the button on the printer says feed :]

 

much love sous chefs... viva la resistance!

post #2 of 2

Aloha ,Welcome to Chef Talk.

So happy you found us, check out cheftalk.com on Face Book too.

I hope that you won't forget about the Non-Professionals here!  Home Cooks had plenty to bring to the table.

Join the conversation or start a thread of your own, on that I might suggest that you do a search at the top of the page to find any previous discussions on the topic.  The Articles, Reviews and Galleries are fantastic, oh and the Special Guest Forum makes for a good read.

Once you’ve gone over the FAQ, Tutorials and Community Guidelines and you have questions in regards to the website, you can post them in the Feedback & Suggestion forum.  I think that you’ll find that we have great respect for one another as well as very generous with their knowledge.

Enjoy!

K~girl

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