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My introduction

post #1 of 5
Thread Starter 

Hello! Did I come to the right place? Is this the right thread for newbies? 

 
post #2 of 5

Hi Jaynna! Yes, it's the right place. (Sorry I didn't respond sooner; life intervened.)

 

How far along are you in your training? What is your goal? 

 

Have a browse around the board and you'll see we have a forum just for culinary students. If you use the search tool you'll be able to look for threads on topics that are commonly asked types of questions for students. You'll be glad to know you can read to your heart's content in the professional chefs' forums, but don't post there just yet! Those are reserved for those who are already working in the industry. Go ahead and post questions in the general forums; everyone (including the pros) read and post there, so your queries will be addressed there.

 

We have more to offer than only the forums: wonderful cooking articles by our own members and others; photo galleries of members' work, some of which is award-winning; and reviews of cookbooks and equipment. Check out the monthly cooking challenge in the Food and Cooking forum each month, too! October's is stews. Because our membership is truly world-wide, you'll find recipes from every continent by professionals and home cooks that may amaze you. Maybe we need a recipe from Oz this month, so have a look and see if you can contribute one yourself.

 

We hope you'll enjoy being part of the community now and well into the future. Good luck with your education.

Welcome!

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 5
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post
 

Hi Jaynna! Yes, it's the right place. (Sorry I didn't respond sooner; life intervened.)

 

How far along are you in your training? What is your goal? 

 

Have a browse around the board and you'll see we have a forum just for culinary students. If you use the search tool you'll be able to look for threads on topics that are commonly asked types of questions for students. You'll be glad to know you can read to your heart's content in the professional chefs' forums, but don't post there just yet! Those are reserved for those who are already working in the industry. Go ahead and post questions in the general forums; everyone (including the pros) read and post there, so your queries will be addressed there.

 

We have more to offer than only the forums: wonderful cooking articles by our own members and others; photo galleries of members' work, some of which is award-winning; and reviews of cookbooks and equipment. Check out the monthly cooking challenge in the Food and Cooking forum each month, too! October's is stews. Because our membership is truly world-wide, you'll find recipes from every continent by professionals and home cooks that may amaze you. Maybe we need a recipe from Oz this month, so have a look and see if you can contribute one yourself.

 

We hope you'll enjoy being part of the community now and well into the future. Good luck with your education.

Welcome!

Mezzaluna

 

Thanks for the welcome, Mezzaluna! I started my apprenticeship last year so I'm still a newbie to the field. :)

post #4 of 5
Thread Starter 

Thank you for welcoming! :)

post #5 of 5

Welcome Jaynna glad to have you. We like to encourage all culinary students to post a review of their school as it helps other students looking for info. If you would be willing to post a review please send me a private message and I will help you set it up.

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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