Hi, I joined because I had a specific question that needs a community to answer. I know I can't talk about that here, I'll start a thread in the main area. I know a few things, I don't claim to be an expert by any means, I'll offer what I know into the mix. I like to share.
Ready to talk and listen
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!
Take a lookey-loo around; do keep in mind thought at the Pro forums are read only for us folk who are not employed in the food industries.
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.