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I've come seeking solace from squash!

post #1 of 2
Thread Starter 

So one day I discovered that my knife was actually a magic wand. It magically turned my tomato into squash. By that I mean instead of cutting it, the knife squashed my tomato.


Since then I've been on a mission to never have that happen again. So I of course turned to the great wizard Internet to find out about how to sharpen knives and more importantly keep them sharp, because I'd rather be using the knife than sharpening it.


So in my searches I've stumbled onto this site and wow what a site it is! Even celebrity chefs on here!


A little more background on me, I cook at home. My father is a retired chef though. Respecting his privacy I won't post where he worked. I took a different path in life. I have a Bachelor of Science in Electrical Engineering degree, mostly due to my father wanting better for me than to work in a kitchen which can be stressful, to put it succinctly. Also due to my curiosity as a young child in how things worked. Much to the chagrin of my parents I took nearly everything apart as a kid to find out what made them tick. I did put them back together though (usually with no parts missing :level:), sometimes with parts that where never there in the first place!)


I can see why cooking can be a great way to express your creativity though. Today I made some homemade pizza. Delicious!


Happy cooking/forum reading/whatever it is you do!

Happy Living!

post #2 of 2

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 & Suggestion forum.  A note about forums, the Pro section, 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.

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