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Hello

post #1 of 3
Thread Starter 

Hi, I have visited Chef Talk many times looking for answers to my questions and just now decided to join. I have decorated cake for 24 years and love to make desserts and pastries for fun. Recently an upscale restaurant opened in our small town and they needed a pastry chef. The General Manager really likes my cheesecake, so they hired me to just make desserts. I am loving it!! Some weeks I work more than others it just depends what is going on. That works for me because I also homeschool my kids. 

 

I am looking forward to reading more on the forum and learning from you guys who have been to pastry school or done this for many years.

post #2 of 3

We're glad you decided to "jump into the batter", Lisacay! We're delighted to hear Chef Talk has been a help to you in your work and hope you will pay it forward (when time permits) by participating in discussions and answering others' questions when you can. 

 

If you've been hanging out here for some time, you know about the excellent cooking articles, and that we're much more than only a bunch of discussion forums. There are also reviews of equipment and cookbooks as well as a myriad of photo galleries, many of which are of drop-dead gorgeous pastry creations. Prepare to be wowed! We hope you'll add your delights to the gallery.

 

We hope you enjoy being part of this community and that you can stop in frequently. Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 3

Welcome Lisacay glad to have you.

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
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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