Hello to the members her at ChefTalk.com., Iwould like to make some friend, share idea's and learn from you.
Please feel free to ask me questions and I look forward to sharing with one another. Thank you and have a great day !
Welcome to Chef Talk, Shadrap. We're glad you found us. (How did you, by the way? I'm always curious.)
I'm sure you've seen the array of great discussion forums by now, but don't miss out on the cooking articles, cookbook and equipment reviews, photo galleries and more. There's also a Facebook page and a Pinterest board with some great tidbits to browse through as well.
How did you get into cooking? Are there dishes you enjoy making or ingredients you particularly like working with? Many of us have a story of someone who inspired us to cook; perhaps you do, too.
We hope you'll stop in often to share, learn and take part in this excellent community. Enjoy!
Hello Mezzaluna, I wanted to communicate with others in the kitchen. I live in a very small community (raised in big cities), and so the internet is a way for me to speak with people that work in kitchens. I just typed chef forums and this site was at the top of that list.
I started cooking by riding my bike, after school , to where my father was working. I would sit in the corner and watch him. One day his was very, very busy and ask me for help. He should me how to make about 20 gallons of tomato sauce. The next day He asked me if I remembered how to make the sauce, I did, and by the time I was 16, I was on the line. I remember being in the weeds, looking at him and asking for help. He told me " You don't need help, you need to hurry up!"
I don't have a favorite food, product, or recipe. I like to work, ( there is always something to do in a kitchen.), I like the stress, the muti-tasking. I like not knowing on a daily basis what I am going to do. I like problem solving and learning. (there is always something to learn in a kitchen.) If I were to try and inspire someone, I would have to say that, if done correctly, becoming a chef, is one of the toughest arts to master that few ever reach.
Thank you for your greetings, and I look forward to making some friendships.
I just love to read that.
You're fortunate to have found your niche so early and so close to home. Apparently you were a natural from the start. You're right about becoming a chef being tough to master. I'm a home cook and I rankle a bit when I see the title "chef" used by someone who is good at cooking for friends and family and is genuinely interested in food, but doesn't have the training to have earned that title. I've read a lot of history books but don't ever claim to be an historian. Still, we tread lightly here on that score as it's never meant in a mean spirit, only out of lack of information.
You're in good company in that many of our members live where it's difficult to hang out with a good number of others who share the zest for cooking. CTers are from all over the world, so you can learn and share with chefs and home cooks from every continent. We've even had some chefs over the years from bases in Antarctica. Talk about isolation!