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Hello, Chefs & Enthusiasts!

post #1 of 3
Thread Starter 

I really, really enjoy lurking this site.  I'm constantly reminded of how little I understand and how great the mountain of cooking skills looms.  The range of discussions here is both wonderfully practical and charmingly seductive: I'm constantly googling what seems tossed around as casual parlance here and its impossible to peruse here without coming away with mounds of homework. 

 

I haven't posted as much as I'd like, but I look forward to every so often humbly asking for input, counsel and guidance.  I've lurked other cooking sites from Chow to /ck/ and this seems to be the best, most curated, most informative community. 

 

Thank you to everyone who maintains and contributes to this!

 

post #2 of 3

Welcome to ChefTalk we are glad you joined our community Thank you for your kind words and I hope you will feel comfortable to jump in and participate.

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
post #3 of 3
Greetings everyone! I was looking for an answer to a question and found it here so I joined! Thank you for accepting me. I am a retired nurse who baked her way through life and now I am blogging. Whew! I am destined to get it right. Nice to meet everyone and soak up knowledge. Looking forward to a tasty and informative future with you!!
Bea
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