How's it going everyone, I'm Mike. I got an email suggesting I introduce myself after signing up so here I am. Ive been reading peoples posts on this site for awhile so I figured I'd sign up. It'll be interesting to be able to get feedback and also be nice to be able to talk freely with people who understand. As we all know...its hard to relate with people about our career who aren't in the industry sometimes, we're all a little weird and its nice to be in a place where we can all accept each other for who we are right? Anal retentive, high strung, under paid, over worked, under appreciated, sleep deprived, eccentric minded, fun loving people. Servers ask me "why do you hold it like that", I'm like "that's what she said". ;)
Aloha, welcome to Chef Talk. You've come to the right place!
You know, nobody else gets me... You do what? You cook, you mean food?
It's like speaking a different language to some people. Let me just say, the folks here at Chef Talk, they GET you!
Take a look around and if you have any questions, post those in the Feedbck & Suggestion forum. A note about the forums, the Pro section is for folks employed in the food industries only, so I hope that you will join in the conversation with the Home Experts, they can bring just as much as any Michelin restaurant. After all, Chef Talk is "a food lover's link to professional chefs".
You may want to utilize the Search Bar at the top of the page, Chef Talk has been around for almost 15 years, many topics have been to the Moon and back again.
I hope you are a shutter bug, pictures of the dishes that the wonderful people here at CT create are so awesome, I'd love to see some of yours too.
Once again, welcome to Chef Talk @Millertyme84