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I' m new around here

post #1 of 4
Thread Starter 
My name is Ellen, and I am a passionate home cook and restaurant visitor. I have hundreds of cookbooks, an array of battle-scarred cookware, and even a bit of a culinary education from long ago in France. I cook all kinds of food, but my family and friends say my best work involves re-inventing leftovers into something entirely different. I am excited to have stumbled upon this site while searching the Internet for information about the pros and cons of marble cheeseboards, and I look forward to checking back often.
post #2 of 4
Welome, Ellen.
post #3 of 4
Welcome to the site.

Our membership is worldwide and all levels of culinary ability. Join in on topics you find interesting, or start your own in the relevant forum. There are a number of Professional fora, which are read-only to members not in a culinary trade!

The blogs, articles, reviews and photography on here are all well worthing taking time to view.

Hope to see you around the boards.
post #4 of 4

Welcome glad to have you and thanks for joining ChefTalk.

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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