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Nicko - Thank you for your welcome to Chef Talk

post #1 of 6
Thread Starter 

What a nice way to enter a new community.

 

G'day all! I am Peter from Wollongong Australia. I am 56 years of age and of Polish origin. I was 9 months old when I left Poland and have lived in Australia since. My love of food and cooking comes packaged with my heritage. All my family cook well, I do 95% of the cooking at home and find every way possible to incorporate gardening / cooking into my work as a teacher of children with special needs aged 5 - 18.

 

Over the past 5 years I have cooked / provided food for many lessons at school and staff functions of up to 50 people. I seem to find some enjoyment in the challenge and stress associated in this creative art. I am very "time poor" but where possible I like to try new recipes. I can just about taste the food as I read a recipe. I enjoy cooking a great variety of foods from a variety of cuisines with / without meat.

 

As Ian Hewitson (Aussie Chef) says: "Never trust a skinny chef". Let me say:  relax, you would be fine eating my food as I am about 10kg overweight. I am happy to trade off alcohol consumption calories for food calories any day though I do enjoy a fine wine in moderation with a meal.

 

I look forward to learning more about cooking when I get a chance to read threads as well as contribute my ideas / experiences where possible.

 

Thanks,

 

Peter

post #2 of 6
Thread Starter 

Opppps! Ian Hewitson is actually a New Zealand born "trans Tasman" brother. Honorary Australian

post #3 of 6

Welcome, Peter! You and I have much in common. I love to cook and eat. I am a retired teacher; half of my 30 years was spent with students having special needs (ages 4-19), the rest as a reading intervention teacher for students ages 11-14. I, too, used food and cooking in my classroom over the years. 

 

I hope you'll do a "walkabout" here and take time to see the cooking articles, cookbook and equipment reviews, photo galleries, etc. as well as the many discussion forums. The site is searchable, too, which is quite helpful. You may have noticed that some of the forums are noted as "professional", others as "general". While everyone is encouraged to read in all forums, we home cooks mustn't post in the professional forums. However, everyone (including pros) post in the general forums, so they see and respond to questions we all post in the general forums. 

 

I like to point out one forum in particular, and that is the Food and Cooking forum because there we have a monthly Cooking Challenge. It's open to all, and focuses each month on one ingredient or style of cooking. In December it's been flour, but you can see the prior months archived. It's fascinating to read and see the results of people's work, home cooks and professionals alike. This forum is especially demonstrative of Chef Talk's culture of food lovers and professional chefs from all over the world interacting around the love of cooking and food. 

 

We hope you visit often to share and learn. Best wishes for success in your professional endeavors,

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #4 of 6

Peter welcome, glad you joined up. It is freezing cold here in Chicago so I sure wish I was in Australia right now. Let us know if you have any questions about the forums.

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
post #5 of 6

welcome Peter!!  hope you have fun on this forum, you will meet awesome people and chefs!

post #6 of 6
Thread Starter 

Hi Nicko, I wish you all the best in health, wealth & happiness in 2015! I will make the most of my time off work including browsing through ChefTalk before I become my usual "time poor" self when I return to work. Tomorrow I will try a recipe from a Christmas gift book on Indian Cooking. Take care, Peter

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