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hello

post #1 of 4
Thread Starter 

hi everyone, new to the site but have been reading it for a while now. Looking to learn a few things and hopefully help others out .thankyou

post #2 of 4

Aloha, Welcome to Chef Talk.

Big wave and a howdy partner from the middle of the desert!

This is a great Community, so many different culinary skill levels from all around the Globe.

Feel free to join the conversation or start one in the relevant thread.

Don’t pass over the Articles, Reviews and Gallery; there are some fantastic photos of folks work and fun stuff too.  Try the Search bar at the top of the page when looking for an interest; a lot of topics have gone around the block a few times already.  Also, if you have questions in regards to Chef Talk’s website once you’ve read the Tutorials, FAQ and Community Guidelines, you can post those in the Feedback & Suggestion forum.

Whatever you do, have a good time doing it!   

post #3 of 4
Thread Starter 
Thankyou, I am also from AZ
post #4 of 4

Welcome chef!

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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