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Saying hello

post #1 of 3
Thread Starter 

Hello - not sure where to post my response to your "Welcome" message.  But thank you for this website and your welcome to me.  Italia

post #2 of 3

Hello Italia! Welcome to Chef Talk. I'm Mezzaluna, one of the moderators here in the New Users Introductions forum. I'm sure Nicko will see your thank you, but you can also send him a private message- sort of an e-mail just through the Chef Talk site. 

 

Here's a link to his profile: http://www.cheftalk.com/u/7889/nicko Below his photo, click on "Send a Private Message". You can thank him personally. You can send a private message to anyone by clicking on his/her name beside his/her avatar (such as your red mixer, or my plate of rugelach cookies), and you'll see a little menu or their profile and the private message link.

 

Any time you have a question about the board, you can ask a moderator or go to the FAQ page which is here: http://www.cheftalk.com/a/faq

 

Your work sounds challenging but interesting. I'm sure you'll find this community will be quite helpful and enriching! 

 

Regards,

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 3

Welcome to ChefTalk glad to have you.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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