Separate names with a comma.
Discussion in 'New User Introductions' started by sirloin10, Jan 19, 2011.
thats why we're all here ain't it?! /img/vbsmilies/smilies/chef.gif
Well, I'm not sure about the osmosis - but certainly reading info from good cooks and chefs is a way of improving your skills, that's for sure!
Welcome to ChefTalk.
Our membership is wide - from around the globe and all levels of culinary ability - from those just starting out to masterchefs and all points in between and from all the culinary professions too.
Feel free to join in on any thread you wish, or start your own. We always enjoy new posters and information they can bring to the party! Please note, though, that the Professional fora are 'read-only' for those of us who do not work in the culinary professions (that includes me!) - although I find them interesting to read. The blogs. photographs and articles on the site are also well worth a view.
I hope you will enjoy interacting with our members.
You definitely become a better "anything" when you regularly spend time with people who are already better at the subject at hand than yourself. Like Ish said ask questions, share some reviews, wikis etc and learn from others.
Welcome to ChefTalk . Happy to have you.
whoot I knew it was true!!!!
It's like the old addage and I'm paraphrasing here
Close mouth open ears!!!!