Aloha, Welcome to Chef Talk, Carlos. 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 the conversation or start your own relevant thread. One note on that though, folks who are not employed in the food industries are asked to read only in the 3 Pro-forums.
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Everyone here is very helpful and we treat one another with the utmost respect. Enjoy.