Hello ChefTalk

Discussion in 'New User Introductions' started by bankerdecuisine, Jul 26, 2012.

  1. bankerdecuisine


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    Home Chef
    I was lucky enough to apprentice with an experienced chef in high school. I continued to work as a cook throughout college. Now, I work for a bank to pay for my expensive culinary habit.

    I would love to take my cooking up a notch through more sophisticated (French?) techniques. It will be nice to syphon knowledge from the ChefTalk brain trust.
  2. kaneohegirlinaz


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    I Just Like Food
    Aloha, Welcome to Chef Talk BankerDeCuisine

    The membership here is over 40,000, I think that you'll be busy chatting and sharing with many people from around the World.

    The Forums are great, but don't forget about the Articles, Reviews and Gallery; the Special Guest Forum is fantastic!  Speaking of Forums, as Home Chefs like you and me, we are asked to read only in the three Pro-Forums, but it makes for a great read.  Once you've gone over the FAQ and the Community Guidelines and you still have questions in regards to the website, please Private Message a Moderator or Admin person for help.  When looking for a topic of interest, try the Search Bar at the top the page for past discussions, some have been around and around.

    Have a great time!