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Hello from SW Michigan

post #1 of 3
Thread Starter 

Hi, I am Bill and new to this forum. My interests in cooking are mainly non-meat (fish is ok) but I am very interested in learning as much as I can from the experts. I have never taken any cooking classes but I follow ATK and other shows so I pick up techniques, etc from their website and other websites. I hope to be able to contribute and learn. 

post #2 of 3
Hello, Bill and welcome to Cheftalk.

our membership is from around the globe and all levels of culinary expertise, from those who can't boil an egg to masterchefs! Many of us are enthusiastic home cooks... I'm one of that band. We do have some vegetarian members here, too!

There are three professionals-only fora, which are read only for those of us not working in a culinary trade. Feel free to join in on discussions on other fora, or start your own in the relevant forum!

The photographs, articles and reviews are all worth viewing.

I hope to see you around the boards.
post #3 of 3

Welcome 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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