Hi Billy123. We're glad you found us. More important, you'll be glad YOU found US! Take some time to tour the site, and be sure not to miss the cooking articles, cookbook and equipment reviews, photo gallery, special guest Q & As, etc. There's a lot of information here because we've been around for a very long time.
The best resource here is our members, of course. By reading the conversations carefully, you can glean a lot of really good information. Since you're not yet a fully-fledged professional chef, you'll have to hold off posting in the Professionals' forums. However, you're encouraged to read there and soak up everything you can. Everyone can post in the general forums, and the pros do as well. We make sure someone will respond to your questions. We have a good search tool you can use to see if your questions have been discussed earlier. (Be sure to check the date on the posts; some of the conversations may have ended some time ago!)
I hope you'll make Chef Talk a regular part of your culinary exploration. We look forward to seeing you here to learn and to participate in the community.