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Hi

post #1 of 2
Thread Starter 

Hi I'm Patricia McBride. I was a chef and then I became a food writer and a food photographer. My current interest is seafood, finfood, and emerging trends in the seafood world. My local ACF chapter just had a presentation on bycatch and since it is out of my range of experience, I am wondering how it works or how well it works or doesn't for other chefs.

post #2 of 2

Welcome Patricia glad to have you. I saw your post about bycatch but I have never heard that term before maybe you can explain it a bit.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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