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Knee Deep in Flour in NYC

post #1 of 2
Thread Starter 

I love the food biz and have been in it for over 2 decades, mostly FOH, but highly involved with food.  Lately, I'm thinking of going in the pastry chef direction.  I've baked over 2,000 cookies, among other things, for the holidays - for fun.  I spend my free time baking or figuring out what I'm going to bake next.  Finally, after you folks had solved mysteries that no one else could crack for me, I decided to sign on.  Thanks.

post #2 of 2

Aloha franniepie, welcome to Chef Talk.

So, you're a former lurker?  Isn't this place great?  Over 13 years and 50,000 members, I can't think of any topic that hasn't been covered?

I guess we can dispense with the blah blah blah, you know know your way around the place already, but if you do have any questions in regards to the site itself, you can post those in the Feedback & Suggestion forum.

A baker?  I hope that you will post snaps of some of theose, what was it, 2000 cookies?  Rock it sister!  Wahoo, you're gas/electric bill had got to be up there.

Is there any savory dishes that you like to do?  Any particular cuisine?  I hope that you will consider entering something in this months challenge of cinnamon.

But whatever you decide to do here at CT, have a blast doing it!

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