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"First User Introduction"

post #1 of 5
Thread Starter 

Hello Everyone that Is Reading this Thread, My name is Joshua Galambos. Others prefer me as Gamble as for my last name. I am currently Eighteen and a Culinary Student in Ontario Canada. I have the love and passion for cooking since I was a Little boy. Today as in the present, I've been building my skills and keeping my blades and senses sharp as always. This is my first time that I've heard of such of a online place where others have the same interests as I do, and talk about different things in the Culinary world. I look forward in meeting others like myself. Cheers! 

post #2 of 5

Welcome to Chef Talk Josh.

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.  Please stop by cheftalk.com at Face Book and Pinterest, cool stuff there too.  It's all about food and the sharing of it in all ways.  I hope to see you around the boards.  

post #3 of 5

Josh welcome we are glad your here. If you have any questions feel free to contact one of the mods. Also if you could take a moment to write a review of your culinary school we really appreciate that. The reviews help others considering culinary school. http://www.cheftalk.com/products/category/culinary-schools

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
post #4 of 5
Thread Starter 

Thank you Very much. I look forward into getting involved along with others including yourself. Cheers. 

post #5 of 5

Hello everyone. I am a professional food writer and i hope i will enjoy posting useful and informative stuffs to let you all aware about something of real value.

Live, Laugh, Learn and Eat !!!
Reply
Live, Laugh, Learn and Eat !!!
Reply
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