I am new to Chef Talk, but I have been in the industry for over 16 years now. I have done everything from washing dishes to running a high volume kitchen. I currently run a "laid-back" cafe. Its one possibly the best job I've ever had. I'm on here mostly to connect with people in the industry, as I work with several non-professional types. I miss the hustle and bustle of an intense kitchen sometimes, and I just like the idea of talking with people still in the trenches, so to speak. Nice to meet you all.
Aloha, welcome to Chef Talk.
With over 50,000 + members you’ll be busy chatting, sharing and exchanging ideas with people from around the World, I think everyone here is very generous with their knowledge.
Now, don’t forget about us Home Cooks, we put plenty on the table every night for our families and friend.
The Articles, Reviews and the Galleries are pretty fab; the Search Bar at the top of the page can show you topics that have been discussed previously; you might want to watch the posting dates, as Chef Talk as been around for almost 15 years.
Once you’ve reviewed the Community Guidelines, Tutorials and the FAQ and you still have questions in regards to the website, feel free to post those in the Feedback & Suggestion forum. Check out cheftalk.com on Face Book as well as Pinterest. Visit often and share in all things food. Once again, welcome.