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Hi from New Zealand

post #1 of 5
Thread Starter 

Hello everyone!

I stumbled on this page sometime ago but forgot actually to register but kept coming back as it was lovely to see a site with so much information and a chance to hear from the chef's themselves. Today I was asked to do a survey for a retail shop that stocks alot of different foodstuffs from around the world and when asked about a few favourite websites, I knew that I had to share this one.

 

I have been a foodie for years in fact if I count those years I would say 32 years. At the tender age of 8 I became a foodie after watching a television show about how to make wine. Transfixed on what methods they used and thinking I could do the same, I recall washing my feet clean and going outside to pick grapes from my family vine and placing them in a bucket to squish with my little feet to make well.. err wine.

 

The result was not really the same as what was on television and goodness knows how long I left the concoction to ferment but the fact I took an interest in all of this made me realise that there was more to food than what we think and it started me on a culinary journey that has lasted my entire life.

 

Sadly I am not a chef but consider myself reasonably knowledgeable in the cooking area. I love food and I love history so I am often flocking to the bookfairs in search of good cookbooks that have a bit of history in them. Those Time Life ones that were brought out in and around the time I was born may look a bit dated now but they are some of the best that are around and offer alot of interest to someone like me who likes to know the history and culture from where the cuisine comes from and how they make it etc...

 

I am also an avid traveller so combine this with the other two subjects I guess I could say I have a great mix. One day I would like to write a book on what I have learnt but for now, this is a great stepping stone and I look forward to being part of a great site.

 

Bon appetit everyone :-)

post #2 of 5

Aloha, Welcome to Chef Talk.

Yup, I’d say that we are pretty friendly bunch.  It amazes me how generous the members are with their knowledge of all things food.  I was doing to same as you about two years ago, searching the `net for an answer to a cooking dilemma, and here I am.  I would have to say though I am a died-in-the-wool-foodie from way back before there was such a word, HA!

Please take a moment to review the FAQ and Community Guidelines.

Should you have questions in regards to the site itself, you can post those in the Feedback & Suggestion forum.

I hope to see you often, here, as well as at Face Book and Pinterest, that’s right CT has a page and a following on both.

Once again, welcome.

post #3 of 5

Welcome, we are glad you joined. Let us know if you have any questions or need help finding your way around.

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 so much! I will have to take a look at your blog at some point too, I have a few blogs on Wordpress as well :-)
I am not going to be much on here over the next week or so as it is the last few weeks before I finish my degree for the year. I went back to study a few years ago and are on the homeward straight towards gaining my Social Science degree. This time next year (fingers crossed). I will however try and come in when I can but will most certainly come in more after I have finished my last assignment. Great to hear from you and I look forward to coming on here again very soon :-D

post #5 of 5
Thread Starter 

Thank you Nicko and thank you for your lovely message yesterday welcoming me.

I look forward to getting to know you all and corresponding more soon.

Best wishes :-D

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