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Greetings All

post #1 of 2
Thread Starter 

So, time for introductions. I've really had an interest in cooking as long as I can remember, starting with my mom's Ukrainian and German food. Now, I love pastry, candies and molecular gastronomy, and especially the science behind it. I'm happy to help out where I can, and to get to know the community better! :D

post #2 of 2

Welcome Cocoanut glad to have you at 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)
(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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