Hello Everyone!

Discussion in 'New User Introductions' started by anowak, Nov 4, 2013.

  1. anowak


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    Sous Chef
    Of course I'm new.  But I ran across this site by looking for a way to remove stains from my chef's coats funny enough.  but anywho, I'm out in South Cali and been in the industry for about 8 yrs.  I've worked mostly fine dinning, and have helped open 2 restaurants.  So, that's me in a nutshell! Any questions, feel free to ask!
  2. kaneohegirlinaz


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    I Just Like Food
    Welcome to Chef Talk.

    I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

    Feel free to join in any conversation or start your own relevant thread.  You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously.  The Articles, Reviews and Galleries are of note as well.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post those in the Feedback & Suggestion forum.  Please stop by cheftalk.com at Face Book and Pinterest, cool stuff there too.  It's all about food and the sharing of it in all ways.  I hope to see you around the boards.