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Hi!

post #1 of 3
Thread Starter 

Hello. I'm 22 year old math major. I decided that it's time to learn some cooking recently, and really soon found myself into knives. You guys seem very experienced and passionate about what you do, and I liked how friendly this community is. So here I am.

post #2 of 3

Hi Renox and welcome. Knives are some of the most fascinating of kitchen tools, and judging by the interest they draw here at Chef Talk, I'd say they excite passion in the proponents of various styles and materials. I see you've already found the forum devoted to knife topics; all I can add is that you may want to search for earlier threads on topics that interest you concerning knives. Of course, the entire site can be searched in that way as well.

 

As you browse Chef Talk, you'll notice some of the discussion forums are labeled for professionals, others as general forums. Although everyone is encouraged to read all forums, those of us who aren't working in professional culinary careers mustn't post in the professional forums. We do our posting in the general forums where everyone (including the pros) post. Please keep that in mind. One other forum in particular I'll point out is the Food and Cooking (general) forum where we have a monthly Cooking Challenge. It's a fun contest everyone can participate in, in which an ingredient or cooking style is selected and people post ways in which they have (or hope to) use it. In December it's been flour. Have a look and you'll be amazed at the variety of uses! This forum is also a demonstration of the world-wide character of our members and of the way in which the professionals and home cooks interact here. :)

 

Besides the forums we have excellent cooking articles, cookbook and equipment reviews, photo galleries and more. Please ask any moderator or admin if you have questions about how the site works, etc. and we'll answer as soon as our lives permit. (We're all volunteers.)

 

I hope you will soon be able to change your descriptor from "Can't Boil Water" to "Home Cook" or something else that indicates you know you way comfortably around your kitchen and get pleasure from cooking for yourself and others.

 

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 3

Welcome @renox glad you joined us. Cooking especially baking has plenty of math so your major should translate very well to 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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