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yo yo from CoMO

post #1 of 4
Thread Starter 

Just saying hi, signed up last week sometime. seems like a nice forum for chefs/cooks :)

 

I dont consider myself a chef but someday i plan to consider myself one, for now though I just cook at a thai restaurant.

post #2 of 4

Hello Jd- welcome to Chef Talk. Forgive my ignorance, but where is CoMO? Our members are from all over the world, so the choices boggle the mind. 

 

I see you cook Thai food- the flavors are mouth-watering to me. I'd like to learn more about cooking it. We don't have much in the way of Thai restaurants where I live, so it's a cuisine I'd like to learn more about. 

 

We hope you'll take some time to explore the entire site here. We've got so much beyond the discussion forums: cooking articles, cookbook and equipment reviews, photo galleries... there's enough here to keep you reading for a long time. We've been here for nearly 15 years! We hope you'll add your knowledge and perspectives to the mix too. There's room for everyone here, home cooks, chefs and yes, line cooks too. :thumb: (I'm a home cook but I spent a short time behind the stove at a little place while I was in college. 

 

How did you get into cooking? Did someone inspire you? What dishes or techniques would you like to try in the future? Chef Talk is a great place to explore all kinds of cooking and to connect with chefs and cooks with every kind of food knowledge you can imagine!

 

It's nice to meet you-- Good luck!

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.***
Reply
post #3 of 4

Welcome we are glad you joined ChefTalk.com.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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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
post #4 of 4
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post
 

Hello Jd- welcome to Chef Talk. Forgive my ignorance, but where is CoMO? Our members are from all over the world, so the choices boggle the mind. 

 

I see you cook Thai food- the flavors are mouth-watering to me. I'd like to learn more about cooking it. We don't have much in the way of Thai restaurants where I live, so it's a cuisine I'd like to learn more about. 

 

We hope you'll take some time to explore the entire site here. We've got so much beyond the discussion forums: cooking articles, cookbook and equipment reviews, photo galleries... there's enough here to keep you reading for a long time. We've been here for nearly 15 years! We hope you'll add your knowledge and perspectives to the mix too. There's room for everyone here, home cooks, chefs and yes, line cooks too. :thumb: (I'm a home cook but I spent a short time behind the stove at a little place while I was in college. 

 

How did you get into cooking? Did someone inspire you? What dishes or techniques would you like to try in the future? Chef Talk is a great place to explore all kinds of cooking and to connect with chefs and cooks with every kind of food knowledge you can imagine!

 

It's nice to meet you-- Good luck!

Mezzaluna

hello hello, CoMO is short for Columbia, Missouri. I got into cooking kind of by accident. Eating has always been my all time favorite thing and my mom is an amazing cook, so id say she mostly inspired me without me knowing. I was down and out after being jobless for a few months, then got a job washing dishes and was moved up to the line a few months later and fell in love with it. 

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