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'lo!

post #1 of 2
Thread Starter 

Hello all!

 

I grew up with Oriental cuisine but I've always been fascinated by western cooking and fusion food.  It's interesting observing how certain combinations falter and others marry well, and how cultures may clash or harmonize under the subject of food; the different aesthetics of food is pretty interesting too.  I've been told I'm a bit picky, though - I like to think I have gastronomic standards, haha.

 

My shred of experience comes from a Korean kitchen.  Definite kudos to those who cook professionally.

 

Looking forward to being a part of the ChefTalk community!  Though I suppose I kind of am simply by joining, haha...

 

... and that should sum up an introduction, right?  I'm terribly new to these sorts of things...

post #2 of 2

Welcome to cheftalk we are glad you joined. 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)
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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