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Hi from Riccardo

post #1 of 3
Thread Starter 

Hi everyone,

I'm Riccardo Gessa from Italy but at the end of june I'll start working in Northampton UK.

My speciality is the vegan mediterranean cuisine and I have a thirty years experience into the kitchens.

I'm very glad to be here among collegues and I'm sure we will enjoy and share our "secrets" :)

R.

post #2 of 3
I dare say posted secrets is one of this forum's specialties. wink.gif
Welcome to Cheftalk, Chef Riccardo
--M
post #3 of 3

Welcome chef we are glad to have you. Please let us know if you have any questions about the community or how you can contribute.

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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