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If I had the time and Money I'd have a school where only the art of food is taught

post #1 of 3
Thread Starter 

The history of food is my interest and I'm a so-so cook, my hero is my Profile photo
I'm married 59 years, my wife calls me her first husband
We have four daughters
I'm 77 years old.
Live in SC, but a New Englander by love.
I'm a liberal in thinking
So enjoy
Phil

post #2 of 3

Aloha, Welcome to Chef Talk Phil.

This is a great Community, so many different culinary skill levels from all around the Globe. 

Feel free to join the conversation or start one in the relevant thread.

One note on that though, folks who are not employed in the food industries are asked to read only in the 3 Pro-forums. 

Don’t pass over the Articles, Reviews and Gallery; there are some fantastic photos of folks work and fun stuff too.  Try the Search bar at the top of the page when looking for an interest; a lot of topics have gone around the block a few times already.  Also, if you have questions in regards to Chef Talk’s website once you’ve read the Tutorials, FAQ and Community Guidelines, PM a Mod for assistance. 

Whatever you do, have a good time doing it!     

post #3 of 3
Thread Starter 

I'm looking forward to learning what ever I can from this site.
Food to me isn't something you cook, eat, and throw away.

It is the reason for all the land discoveries, looking for the route to spices.
The spices were used to flavor the food, sometimes because of the lack of refrigeration it smell and tasted the same

How many times have artist used food as the subject, and why not the presentation of the food, is an art form within its self .

How much do we as cooks use math of all types to measure and cook our food
How much chemistry do we use in the choice of the correct temperature
How much do we learn when we make bread, the action of yeast and sugar

I could go on and on, you all have done this, but sometimes we over look how much knowledge we have and not aware of it.

The RX on a Pharmacy stand for recipe.

Please if you know a food factoid, relate it
Thanks Phil Ramsey

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