Hi everyone

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Traniee chef from the uk , just found this place and looking to pick up a few tip and learn a bit from the more experienced chefs here.

One day, I hope to become a celebrity chef like those on Ready Steady Cook.
 
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Joined Jan 5, 2007
Welcome to ChefTalk.

Our membership is from all around the globe (I'm Scots) and all levels of culinary skills - from those who are just starting out, through keen amateurs (like me) to masterchefs and others in the culinary professions.

I hope you will make some time to read some of the amazing articles and view the wonderful photography on the site.  Feel free to join in on any thread you find interesting, or start your own topic.  There is also a forum for culinary students, which you may find of interest.

Ready, Steady, COOK, eh?  I haven't watched that for quite a while.  One of my favourite UK chefs used to appear on it (Nick Nairn) - but I don't know whether he's still one of the chef pool there. I've attended quite a few courses at his cookery school at the Lake of Menteith in Stirlingshire.
 
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Hi, Ishbel, thanks for the warm welcome, yes Ready Steady Cook is my faourite programme ever, I love Antony Worral Thompson, I even have a set of his knives lol!! I only just started in chef school, I done a bit of cooking when I was in prison last year and it really got me interested, now I am looking to turn my life around and make something of it by taking my anger and frustrations out and turing it into something creative and chaneling my energies into something productive instead of destructive.

I already checked out the trainee section it seems good, here's hoping I learn plenty from here, I am a willing student :)
 
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How come nobody else has welcomed me here, is it because I used to be in prison? All the other welcome threads have more than 1 post except mine. I have served my time and I am now trying to make something of my life.
 
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How come nobody else has welcomed me here, is it because I used to be in prison? All the other welcome threads have more than 1 post except mine. I have served my time and I am now trying to make something of my life.
Nope, you're previous life has nothing to do with my failure to welcome you. In fact, I don't really make it a point to welcome anyone, but I certainly WILL answer questions and comment when I feel it is pertinent.

BTW, I'm curious, WHY did you even mention your prior time enjoying a "state sponsored vacation"??/img/vbsmilies/smilies/rollsmile.gif
 

Oh, another thought, you joined about 9 hours ago, here on the West coast of the USA, the breakfast rush is just finishing up, Hawaii is just getting started, and the Pacific Rim has gone to bed. Give it some time, I'm certain others will chime in when they wake up/get off work/whatever.
 
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Thanks for the reply. I just wanted people to know where I gained my interest in cooking from, sometimes good can come out of bad, is it ok that I mentioned that?
 
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This part of the site is just for newcomers to introduce themselves - and one of the moderators usually answers as quickly as possible.  It is not a general chat forum!  As I said, feel free to join in on any thread you find interesting or start your own in the relevant forum on here.  The members are very friendly and  helpful....  however, very few of them actually read or post in this section.
 
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Joined Jan 8, 2010
Welcome!

I haven't been active on this forum for very long yet.

There's loads and loads of info and people really seem to take the time and effort to help people and answer their questions.

Cheers and have fun!

(oh and by the way, my introduction also got 1 reply only, so don't worry!!!!)
 
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Joined Dec 29, 2010
Hi.  I'm ChefYaa from Virginia Beach, VA.  I'm looking forward to learning new information and sharing my knowledge as well.  But i'm mostly here to be a sponge....Cheers To Good Eating
 
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Hello and welcome, Chef Yaa. What are your culinary interests? How did you gain a love of food and cooking?

Let us know if you have any questions about this site and how it works. '

Regards,

Mezzaluna
 
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Joined Dec 2, 2009
One of the top reasons for becoming a repeat guest of the brick house is the lack of jobs.

IMHO the more angry and paranoid you are, the better luck you have on landing one of the coveted spots on a reality series with BIG PRIZES.

Proof  http://www.bravotv.com/top-chef  
 
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