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New guy in SF

post #1 of 3
Thread Starter 

I just signed on mainly to get info for a pet project--putting handles on prewar herder paring blades.

Grandpa was a master chef from Fujian. Mom was professionally trained in Cantonese cuisine.
I'm a amateur...fusion based on Cantonese technique: fresh ingredients, minimal seasoning, simple execution. I do everything with a Chinese chef knife--even brunoise and most garnishes. I like to think that I have a strong foundation, but there is still much to learn!

Anyways, I'm looking forward to learning from you all!
post #2 of 3

Welcome to Chef Talk Matt Lau.

Yup, I’d say that we are pretty friendly bunch.  It amazes me how generous the members are with their knowledge of all things food.  I was doing to same as you about three years ago, searching the `net for an answer to a cooking dilemma, and here I am.  I would have to say though I am a died-in-the-wool-foodie from way back before there was such a word, HA!

Take a lookey-loo around; do keep in mind thought at the Pro forums are read only for us folk who are not employed in the food industries.

Should you have questions in regards to the site itself, you can post those in the Feedback & Suggestion forum.

I hope to see you often, here, as well as at Face Book and Pinterest, that’s right CT has a page and a following on both.

Once again, welcome.

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