Welcome to Chef Talk Zenabra.
I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.
Feel free to join in any conversation or start your own relevant thread. A note on that though, those who are not employed in the Food Industry are asked to read only in the Pro forum. You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously. The Articles, Reviews and Galleries are of note as well. Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post them in the Feedback & Suggestion forum. As to your request for assistance, you may more luck in the Culinary Students forums. Have a great time, and once again, welcome.