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post #1 of 4
Thread Starter 
Hello I'm new on here just looking to talk food and share ideas my name is Larry I've been cooking for 15 years mostly comfort food. I'm 30 now with 1 kid now I'm looking to learn new recipes and step it up
post #2 of 4

Welcome Larry, we're glad to have you with us. This is a great place to do exactly what you hope to do: connect with others in the business, learn some new ideas and share what you know, too. Our membership is from all over the world, all levels of expertise, and we welcome home cooks as warmly as the seasoned veterans of restaurant kitchens. 

 

If you're looking to change up some of your recipes, don't miss the cooking articles. There are some great ideas there on ingredients and techniques. The challenges (this month it's eggs) are fun and a great way to spark your creativity. Of course the discussion forums are chock full of ideas too, and they go back 15 years- be prepared to use the search tool! Be aware of the dates on the last posts, though; if the discussion ended a long time ago you'll probably want to start a new on rather than revive one in which some of the participants may not be around any longer.

 

How'd you get started? Was there someone who inspired you to go into cooking? Are there ingredients or dishes you especially like to prepare? 

 

We hope you'll make Chef Talk a regular stop in your searches for new food ideas. Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 4
Thread Starter 
Nice to meet you Mezzaluna I've always like to eat but when I was younger around the age of 8. I use to sit in the kitchen and watch my grandmother cook because I use to think it would get done faster if I watched it. So I was picking up little things at a young age. But I really got started at the age of 15 washing dishes. One day they where short on the line and asked could I help and I did a good job. They moved me to the line I learned fryer sauté grill. After a few years I moved to manager and as time passed my passion for cooking grew. I want to do this got the rest of my life. The only bad part is missing out on family time. But after reading a few threads on this site I see that it's part of the job. Well it's time for me to hit the clock and start my day nice chatting with you. Talk to you later.
post #4 of 4

Welcome Larry glad to have you. We are a friendly bunch (most of the time) so I hope you feel welcome.

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)
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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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