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A cheery wave from London

post #1 of 4
Thread Starter 
Hello Gastronauts,

A London boy born and bred, I have enjoyed constructing in the kitchen for longer than I care to remember (more than 40 years, less than 50), no doubt inbued by my mother's love of cooking and baking and the promise of licking out the bowl once she was done with it.

I have a varied palette and will happily throw my spoons at recipes from just about any corner of the globe with varying levels of success depending on how wildly I re-interpret the perfectly sensible recipes before me - for me the joy of cooking is about invention and experimentation not just blindly copying someone else's work.

My current obsessions are breads, ice creams & sorbets, preserves and meze dishes, although if honest with winter rushing up in Europe, I expect some hearty fayre to creep back into my epicurean ensemble over the next few weeks.

I'm looking forward to picking through your wisdom to further my own art and will be more than happy to share any scraps of usefulness I may have picked up along the way.


Bon appetit!

Salty
London.
post #2 of 4

A big wave back attach ya’ from the middle of the U.S. Southwest, my kitchen in the middle of the desert as I like to call it.

I’m a Home Expert myself, who enjoys playing with my food as well.

Recipes are just someone else’s ideas; take them under your wing and make then your own.

Have you had a chance to look around the place yet?  Pretty impressive, wouldn’t you say?  Should you have any questions in regards to the site itself, the Feedback & Suggestion forum is the place to post those.  A word about the Pro forums, folks not employed in the food industries, such as you and I, are asked to read only there.

Oh, don’t miss Chef Talk on Face Book and Pinterest too.

I hope that you will join in the conversation often; welcome to Chef Talk.

post #3 of 4
Thread Starter 
Thank you for the warm aloha! I haven't had the chance to graze much beyond the brilliant forums yet, but trust me, I will. Pro corner for the Pros' chatter only duly noted - too many chefs spoil the broth anyway.


Looking forward to the journey
Salty cool.gif
post #4 of 4

 

Right On Braddah Salty!
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