Joined Jan 5, 2007
Hello. Welcome to ChefTalk.

You're right, there is a LOT of very good information here - feel free to pose any question you like and join in on any thread you find interesting.

All we ask is that you treat the Professional fora as 'read-only' - they are reserved for those who work in the culinary industries - although members like you and I can certainly glean some useful information simply by reading them!

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