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Hello from Singapore!

post #1 of 3
Thread Starter 

I'm Melissa, 21, and I'm from Singapore. I've been admitted into a local diploma program in culinary arts, but have deferred enrollment to June 2015. 

<3 

post #2 of 3

Hello Melissa- thank you for your introduction. I see you have visited the culinary students forum already, and that will be a big help as you prepare for the adventure which awaits you. 

 

You can also benefit from reading in the professional chefs' forums. However, until you are a pro yourself, you must consider them as "read only" and post in the students forum and general forum. Since the professionals visit all the forums, you'll hear from them there. Besides the discussion forums, don't miss the excellent cooking articles, which are concerned with techniques, ingredients and other topics. There are also cookbook and equipment reviews and photo galleries too as well as more features I'll let you discover yourself. 

 

I often say the members of Chef Talk are its wealth because we come from all parts of the world, are professionals and home cooks (as well as students!), and have varying types of experience. Much of that is true of Singapore itself, I think, which is a many-cultural city itself. I hope you will share as much of the kaleidoscope of culinary variation of your city as possible with the community. 

 

Best wishes for success in your efforts! We look forward to your participation here and hope it benefits you as well.

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.***
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post #3 of 3

Welcome Melissa thanks for joining ChefTalk. We are always glad to have culinary students join ChefTalk and encourage you to post a review of your school in our culinary review sections.

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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