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Here I am

post #1 of 4
Thread Starter 

Hi All,

 

I registered last week and lurked for a while, I'm now introducing myself and I'll start posting soon.

 

Always liked good food, in the last few years I started getting into making it as well. Look forward to learning from the experts!

 

ZapoTeX

post #2 of 4
Welcome to ChefTalk!

Our membership is global, making for some interesting viewpoints, and all levels of culinary skills, too.

Please join in on any thread you find interesting, or start your own in the relevant forum. The three Professional fora are read-only for those of us who are not involved in a culinary trade, but can make interesting reading!

I hope you will make some time to read some of the articles and reviews on here, the photography section is always worth viewing as a source of inspiration!
post #3 of 4

Welcome chef we are glad to have you at ChefTalk.com. Let us know if you have any questions.

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 4
Thread Starter 
Thanks for the warn welcome!
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