Hello and welcome to Cheftalk! We have a number of members from your neck of the woods, but our membership is garnered from around the globe (i'm Scots, for instance), which makes for interesting conversations!
Feel free to join in on threads you find interesting or start your own in the relevant forum. Please note that the Professional fora are read only for those of us who are not employed in a culinary trade. The articles, reviews and photography on here are all worth spending time to view.
Hope to see you around the boards.