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post #1 of 2
Thread Starter 

What a great website! I stubble on it by accident, actually I was giving advice to a chef for a sorority house hopefully they received my message. I been cooking for twenty plus years and i just graduated from The Art Institute in Tucson and I love what I do and if anyone needs any type of advice or learn a different technique I will try my best to assist you. It feels good to be able to message other chefs, so thanks for this website.

post #2 of 2

Welcome Alex Romero, so glad that you've found all of us at Chef Talk.

Please take a moment to review the Community Guidelines, FAQ and Tutorials and if you should have any questions in regards to the site itself, please post them in the Feedback & Suggestion forum. 

It’s not just Pros here at CT, the membership ranges from CCI all the way to folks who can’t boil water, but want to connect with other like minded people to share a love for all things food.  So I hope that you will take a look at some of the general forums, Home Cooks bring plenty to the table every day.  Maybe you could drop in to the Culinary Students forum as well, I’m sure that you could really be a help to some of those kids.

Whatever you do, have a great time doing it!

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