or Connect
New Posts  All Forums:Forum Nav:

G'Day Culinary Mates!

post #1 of 3
Thread Starter 

I'll try to be brief in my introduction.  Started "playing with food" when I was 13, (because Mum hated it), left school and home to become a "home economist", opened a restaurant at 18 at a university, and didn't like it, so studied Nutrition and Marketing to supplement.  Worked with our Olympic athletes, then the Heart Foundation and then freelance, (and numerous food and non-food jobs), before relocating to the US.  I've written 17 cookbooks and have a radio show, Slow Living Radio, all about telling other people's stories.  In a nutshell!

post #2 of 3

G'day AussieCook! Thank you for introducing yourself. Your broad experience is a most welcome addition to our community and underscores once again my belief that the wealth of this site is its members.

 

We're an eclectic lot: international, all ages, all experience levels, professional and home cooks. The mix makes for some very interesting discussions and unexpected learning opportunities too. As a home cook I've been privileged to learn from the pros here, but they've been gracious enough to acknowledge when they've picked up something from me or another home cook. It's all good! 

 

I hope you won't miss the cooking articles, cookbook and equipment reviews, photo galleries and the archived material which includes special guest conversations. I'm sure you'll make frequent use of the search tool since we have 14 years worth of content here.

 

We look forward to seeing you here as often as your busy schedule allows, and hope you enjoy being part of the community.

Welcome!

Mezzaluna

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

Welcome AussieCook glad to have you. Hopefully ChefTalk will be a great resource for 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
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions