Hey everyone I've been reading the Forums for a while now but have finally decided to join. I live in Central FL but thankfully don't work for the mouse. I've been cooking for over 10 years and am the executive Sous Chef for a great little hotel in the Orlando area. I love all this culinary from modern to classic but tend to lean more towards home style and Asian cooking, and if you ask me if something is too hot my answer will always be "could use some Sriracha". Hopefully there will be some great conversations in our future and maybe even some recipe swapping
Hello From FL
Aloha, Welcome to Chef Talk
I agree with you, sometimes I am just amazed at some the photos in the Galleries as well as to how willing people here are to share in everything food. But that’s what it’s all about, right?
I take great pride in feeding my family and friends, and CT has helped me to do it better, smarter and more effectively.
I want to let you know that us folks who are not employed the busy are asked to read only in the three Pro forays, but they are very informative.
Once you’ve gone over the FAQ, Tutorials and Community Guidelines, if you still have any questions, please post those in the Feedback & Suggestion forum for help.
Once again, Welcome!