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Oh, Hello There.

post #1 of 4
Thread Starter 
Hi, I'm Mason. I'm from Connecticut, I was introduced to cooking early. I learned everything I know from my now deceased grandmother. She taught me how to cook to taste and smell. I find that to be the most personal way of cooking, no recipes, just you and the food! There is still much to learns, hence why I am here!

Look forward to experiencing some your knowledge

Warmest Regards, Mason.
post #2 of 4

Welcome Mason glad you joined ChefTalk. How fortunate you are that you had a grandmother who loved to cook and even more share her skill. Be sure to join in on our monthly challenges they are a great way to get to know the community.

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 4
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

Welcome Mason glad you joined ChefTalk. How fortunate you are that you had a grandmother who loved to cook and even more share her skill. Be sure to join in on our monthly challenges they are a great way to get to know the community.


Do you have a link for this months challenge by chance?

post #4 of 4
February 2016 CHallenge - Three Part Harmony: A wrapper, a filling, a sauce
started on 02/01/16 last post 03/01/16 at 9:30pm 95 replies 2678 views
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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