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Hello everyone!

post #1 of 2
Thread Starter 

...I am happy to be part of the ChefTalk Community now and looking forward for interesting discussions, insights and exchange of experiences.

I'm Tim, for already five years chef in a small German restaurant in Germany (Düsseldorf) and interested in international cooking trends, especially sous-vide cooking and innovative special cooking equipment...

Best regards!!!

post #2 of 2

Welcome HerkulesChef we are glad to have you at ChefTalk.com. Please take advantage of our photo galleries and share your food creations.

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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