Welcome to Chef Talk.
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 in the conversation or start your own relevant thread. You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously. The Articles, Reviews and Galleries are of note as well. Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post those in the Feedback & Suggestions forum.
I feel that the over 45,000 members here at CT are so very generous with their knowledge and always willing to help anyone, no matter your abilities. Visit as often as you can and check out cheftalk.com on Face Book and Pinterest as well.