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Sunny Cooks Says Hello

post #1 of 2
Thread Starter 

Hi, I'm looking forward to being a part of the forum. I posted the secret to Gino's East pizza for my first post and I'm hoping we can all stop talking now about corn meal, cream of tartar and exotic eastern spices. 


I've spent the last 30 years reading and practicing from my collection of 300 cookbooks and arrived in San Francisco in 1981 to witness the worlds greatest cooking revolution. It's been fun. 

post #2 of 2

Aloha, welcome to Chef Talk Sunny.  300 cookbooks?  I’m excited to hear more about it.

This is a fantastic, vibrant, eclectic community comprised of everything, INCLUDING the kitchen sink!

Isn’t that just the way food has its power over all us?  It keeps drawing you in.

Check the place out and if you have a question in regards to the site self, you can post those in the Feedback & Suggestion forum.  I might suggest the search bar at the top of the page since CT had been around for more than 15 years, many a topic has gone around the moon a few times.

Please take a look at the general forums as well as the Pro section, although us Home cooks are asked to read only in there.

Like Chef Talk on Face Book and visit Pinterest too!  You can find other like minded folk there as well.

Happy Cooking!

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