or Connect
New Posts  All Forums:Forum Nav:

Hello

post #1 of 5
Thread Starter 

Hi, My name is Rhonda and I am new here so I wanted to introduce myself quickly. I am 53 years young, I have been fascinated with chocolate as far as I can remember back. I have been to several chocolate schools and will also graduate from John & Wales Univ. this spring in baking and pastry but my heart is in confections so I am planning on going to France this spring to learn a little there as well. I have impressed a few with my chocolate sculptures and creations but I have so much more to learn and don't think anyone could ever learn it all.

post #2 of 5
Welcome to Cheftalk!

Our membership is from around the globe and all levels of culinary ability. There are Professionals-only fora and. Culinary students' area. A number of students either attend schools in France, or will attend in the future. If you have any questions, you may get some assistance in there.

The photographs, reviews and articles are worth a look-see, too.
post #3 of 5

Hi Rhonda welcome to ChefTalk. 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
post #4 of 5
Thread Starter 

Thank you!

post #5 of 5
Thread Starter 

Thank you Ishbel and yes I will be checking out all the articles and reviews as well as everything else

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions