Welcome, dantech. I'm a home cook too, as are many of us. The community is a wonderful place to learn; but don't be shy to share what you know, too. Kosher cookery is a challenge for most of the people here, so you have skills and information that may not be generally known. There are other "members of the tribe" here (myself included) but occasionally someone will need help with meeting needs of a client. So there are times when such knowledge is a plus.
Although I'm Ashkenazi, I love Sephardic cuisine. I recently bought one of Yotam Ottolenghi's cookbooks, and you'll find plenty of people here are Jonesing for North African food. They just don't know how much of it is really Jewish. That's true of a lot of things. I first heard of a Persian dish when I ate it at the home of a colleague of my husband's, then I later found out that fesenjan is very likely of Jewish origin as it contains so many ingredients from Tu B'Shevat. We wander, we cook, everyone enjoys.
So you don't bake? Neither did I before I was active here. Take a look at my photo gallery and see how that's changed. With the help of the professional pastry chefs and knowledgeable home cooks and bakers here, you have an excellent opportunity to add new methods to your repertoire.
Regarding the discussion forums: you'll notice some are considered "professional" forums. While everyone is encouraged to read all forums, the pro forums are "read only" for us home cooks. We do our posting in the general forums where everyone (pros included) post. Don't miss the cooking articles, cookbook and equipment reviews and, as I mentioned, the photo galleries.
We look forward to seeing you here and hope your participation helps you grow as a cook. We also hope you have some fun connecting with other food lovers as well.
P.S. @Eater181 I've tried Vegemite and didn't like it, but I'm willing to try it again. It's that umami thing I guess. Also, I have a blintz recipe if you'd like one. PM me and I'll get it for you.