Hi everyone! I just recently joined and I am excited to see what connections I can make and what I can learn from all of you! I'm a pastry professional in Chicago, IL. I have also posted a thread under professional pastry chefs about the pastry memoir I've completed. If you have time to vote on the poll of whether or not you personally would be interested in such a book, please do! Thank you !
Hello from Chicago
@RyanK Welcome to Chef Talk.
With over 50,000 + members you’ll be busy chatting, sharing and exchanging ideas with people from around the World, I think everyone here is very generous with their knowledge.
Now, don’t forget about us Home Cooks, we put plenty on the table every night for our families and friend.
The Articles, Reviews and the Galleries are pretty fab; the Search Bar at the top of the page can show you topics that have been discussed previously; you might want to watch the posting dates, as Chef Talk as been around for over 14 years.
Please take a moment to review the Community Guidelines, Tutorials and the FAQ and if you still have questions in regards to the website, feel free to post those in the Feedback & Suggestion forum.
Check out cheftalk.com on Face Book as well as Pinterest.
Visit often and share in all things food.
Once again, welcome.