This is a great way to stay in touch with the culinary community. I have been in the food business since I was 15 years old. For me the food business has had great times as well as, bad. Although, I feel like a winner because I believe I can always pat myself on the back for accomplishments and forgive myself for failure, whatever that may mean. Failure has never been a bad word to me because if I learn I can stand right back up on my feet and do whatever I've done wrong better than, the last time, this is a gold star. I am here if any member needs support, talk, or just plain recipes, I'm in. If there is anything you don't want to discuss here on the forum, there is other ways to outside the forum to keep the peace on Cheftalk. Thank you all for the supports.
Great way to stay in touch....
Aloha ,Welcome to Chef Talk, we’re happy that you found us all. It's all about sharing of knowledge, experiences and FOOD! Don’t forget about the Non-Professionals here, Home Cooks have plenty to bring to the table, feeding our families and friends.
Join the conversation or start a thread of your own, on that I might suggest that you do a search at the top of the page to find any previous discussions on the topic. The Articles, Reviews and Galleries are fantastic, oh and the Special Guest Forum makes for a good read. Those of us not employed in the Food Services are asked to read only in the Professional Forums.
Once you’ve gone over the FAQ, Tutorials and Community Guidelines and you have questions in regards to the website, post those in the Feedback & Suggestion forum. I think that you’ll find that we have great respect for one another, and everyone is generous with their expertise. I hope that you will come back often and share yours.