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Hey All

post #1 of 2
Thread Starter 
I'm Sharon from South Carolina. I started cooking to supplement my Law Enforcement salary around a year ago and things have taken off. I greatly enjoy watching people eat what I have prepared, but I am fearful of how fast my business is growing. I find catering challenging and that is because I have no training whatsoever. A friend of mine suggested I read everything I can get my hands on and to check out this site. She was right about this site. SO READY TO LEARN more!biggrin.gif
post #2 of 2

Aloha, welcome Sharon to Chef Talk.  SC huh?  I'll have to pick your brain about some places to eat there...Your friend is a true friend to have sent you this way.

I'm sure that you've already found that we are a very eclectic bunch, comprised of anything from can't boil water all the way to CCI.  You never know who it is that you're exchange food ideas with.

Please take a moment to review the FAQ and Community Guidelines; should you have any questions, post those in the Feedback & Suggestion forum.

Now, don't leave out the Non-Professionals, we have so much to bring to bring to the table each and every night, feeding our families and friends.

I hope that you will drop by often and share in all things food.

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