Aloha, Welcome to Chef Talk Krah.
This is a great Community, so many different culinary skill levels from all around the Globe.
Feel free to join the conversation or start one of your own in the relevant forum.
One note on that though, folks who are not employed in the food industries are asked to read only in the Pro-forums.
Don’t pass over the Articles, Reviews and Gallery; there are some fantastic photos of folks work and fun stuff too. Try the Search bar at the top of the page when looking for an interest; a lot of topics have gone around the block a few times already. Also, if you have questions in regards to Chef Talk’s website once you’ve read the Tutorials, FAQ and Community Guidelines, post those in the Feedback & Suggestion forum for assistance.
Whatever you do, have a good time doing it!
This is the sticky note on the Professional Chefs/Pastry Chefs/Catering forums:
This forum is reserved for current and past professional chefs only. Only professionals in the food industry may post here though all are free to read.