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Hi

post #1 of 6
Thread Starter 
I'm new wink.gif
post #2 of 6

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!     

post #3 of 6
Thread Starter 
"One note on that though, folks who are not employed in the food industries are asked to read only in the Pro-forums."

I'm not sure I understand that..
Why is that?
post #4 of 6
Quote:
Originally Posted by Krah View Post

"One note on that though, folks who are not employed in the food industries are asked to read only in the Pro-forums."

I'm not sure I understand that..
Why is that?

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.

Us folks who don't work as Professional chefs are asked to post in the 'general threads' like the Cooking Discussions.
I hope that you'll visit often.
post #5 of 6
Thread Starter 
I'm sorry!
I completely misread what you were saying!
I thought you were telling me that I was only allowed to read in that section and nowhere else.. I got it now! wink.gif
post #6 of 6

thumb.gif

enjoy!

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