Hello from CT

Discussion in 'New User Introductions' started by ninzoct, Aug 11, 2013.

  1. ninzoct


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    I Just Like Food
    I luckily happened upon this site and it's amazing!  While I'm not an active cook, I'm somewhat almost obsessively drawn to the Food Network and related shows!  My mother was from Belgium and an absolutely amazing cook - our plates would also look like works of art besides them looking so utterly delicious.  Her cookies were exact replicas of one another!  Perhaps her expertise made me feel that anything I would try would look so much worse and taste ... so much worse.

    In any event, here I am drawn again into a cooking site which I believe I'm going to love. 

    I initially happened upon the site as I had recovered my Mom's Grand Diplome cooking course set and I was seeking out their value.  I'm not certain whether I actually will sell them after reading the comments about these sets.  Who knows, maybe I can be a star in my own home kitchen and actually begin to like to cook! 

    So, thanks for your site and that's my story!  Lin
  2. kaneohegirlinaz


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    I Just Like Food
    Aloha, Welcome to Chef Talk, Lin.  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 the conversation or start your own relevant thread.  One note on that though, folks who are not employed in the food industries are asked to read only in the 3 Pro-forums.

    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.  Oh, check out CT on Face Book and Pinterest too.

    Should you have questions in regards to the website that are not addressed in the FAQ, Tutorials or the Community Guidelines, please feel free to post those in the Feedback & Suggestion forum. 

    I think that you will be a RockStar in your own kitchen very soon.  Hold on to those books and study them, I'm certain that your own style of cooking will come through.

    Happy cooking!