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Thread Starter 
Hello all. Let me say that I'm not just new to this forum but forums in general.
Does this qualify as an introduction?
post #2 of 2

Hi Accidentalhobo. Well, it's a partial one! Perhaps you could tell us a bit about your culinary background: how did you get into cooking? What led you to a culinary career? Are there cuisines, ingredients, trends, etc. that you find most exciting? A few here would ask if you're a Styx fan (well, Nicko and Jim would) or what are your other interests. That's optional. :lol:

 

This site is more than a place to come for a discussion forum, as excellent as this one is. (We work hard to keep things respectful and interesting for professionals and home cooks alike.) Chef Talk is a community, really. On the main site we have cooking articles, most of which are written by members. There are reviews of equipment and cookbooks; a photo gallery and careers section, too. We've been "live" for 13 years, so our archives are rich in material you can access with the search bar across the top of the page. If you have questions about how to use the site, check with the FAQ page: http://www.cheftalk.com/a/faq. You can also ask any moderator or admin.

 

We hope you enjoy being part of this community. We look forward to your participation, too, and hope to see you here as often as time permits.

 

Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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