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Hello

post #1 of 3
Thread Starter 
Hi everyone, finally joined the forum after spending a great deal of time gathering some very useful information! Hopefully I can pass some of it on to others

Tom
post #2 of 3

Hi, Tom! Welcome to ChefTalk. Glad you have found the resources here to be useful. Look forward to learning more about your background as a chef in the UK. Again, a warm welcome!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #3 of 3

Welcome Tom glad you joined. Please 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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