Greetings and salutations from the middle of Iowa; I’m an avid foodie willing to try any method and taste anything once, twice if I like it. Looking to broaden my horizons and work on my skills. I have been doing the home kitchen thing for going on 12 yrs now. So I have no real professional experience to speak of, but got to start somewhere right? Hope to see you all out in the forums where maybe I can help and I know I will learn plenty!
Greeting from good ol' Iowa!
Aloha, Welcome to Chef Talk
Sometimes I am just amazed at some the photos in the Galleries as well as to how willing people here are to share in everything food. But that’s what it’s all about, right?
I take great pride in feeding my family and friends, and CT has helped me to do it better, smarter and more effectively.
I want to let you know that us folks who are not employed in the Food Industries are asked to read only in the three Pro forays, but they are very informative.
Once you’ve gone over the FAQ, Tutorials and Community Guidelines, if you still have any questions, please post them in the Feedback & Suggestion Forum for help.
Once again, Welcome!