Hi everyone

Discussion in 'New User Introductions' started by calorgas, Dec 28, 2010.

  1. calorgas

    calorgas

    Messages:
    6
    Likes Received:
    10
    Exp:
    Culinary Student
    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.
     
  2. ishbel

    ishbel

    Messages:
    3,147
    Likes Received:
    40
    Exp:
    Cook At Home
    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.
     
  3. calorgas

    calorgas

    Messages:
    6
    Likes Received:
    10
    Exp:
    Culinary Student
    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 :)
     
  4. calorgas

    calorgas

    Messages:
    6
    Likes Received:
    10
    Exp:
    Culinary Student
    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.
     
  5. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    160
    Exp:
    Professional Chef
    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.
     
    Last edited: Dec 28, 2010
  6. calorgas

    calorgas

    Messages:
    6
    Likes Received:
    10
    Exp:
    Culinary Student
    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?
     
  7. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    160
    Exp:
    Professional Chef
    Fine by me, cannot speak (type) for anyone else.
     
     
  8. ishbel

    ishbel

    Messages:
    3,147
    Likes Received:
    40
    Exp:
    Cook At Home
    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.
     
  9. butzy

    butzy

    Messages:
    1,713
    Likes Received:
    408
    Exp:
    Owner/Operator
    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!!!!)
     
  10. chefyaa

    chefyaa

    Messages:
    1
    Likes Received:
    10
    Exp:
    Home Chef
    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
     
  11. mezzaluna

    mezzaluna

    Messages:
    9,204
    Likes Received:
    65
    Exp:
    Cook At Home
    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
     
  12. dillonsmimi

    dillonsmimi

    Messages:
    261
    Likes Received:
    11
    Exp:
    I Just Like Food
    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  
     
  13. adela

    adela Banned

    Messages:
    13
    Likes Received:
    10
    Exp:
    Owner/Operator
    hello everybody

    I am a new comer

    Hope here to get more happiness