Hello from Woodland Hills
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.
Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post those in the Feedback & Suggestion forum. A note about the Pro forums, folks not employed in the food industries are asked to read only there, but it is very interesting to peek in on what they're talking about.
I feel that the over 50,000 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.