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Happy New Year to all,
I am a new member just wishing everyone a very wonderful, healthy, successful and prosperous New Year ...
It is 1.30am in Zürich, Switzerland, where we are visiting our younger daughter Nathalia, and our 3 grandsons.

Hey all!
I just wanted to say hello and that I'm grateful for the site. I'm a novice cook (not professional in any way) who is trying to improve what I cook at home and the information here has been very valuable. As someone who's generally more interested in the "why" rather than the "what" of cooking, I've learned a lot so far from these resources.
 
Also, I don't live very far from Truckee either so it's tempting to make a trip out some time to taste Chef Jacob's food. :)

I've recently joined the Stella community and am absolutely loving it!  I've always enjoyed cooking and worked in a kitchen during high school and college.  It was a great experience and one I look back fondly on.  My boss, Rosemary, was famous for saying, "If you have time to lean, you have time to clean!"
I've always considered myself an ok home cook - but am really looking forward to gaining the knowledge and technique that stella culinary has to offer.

Not sure how I found this site. But definitely worth staying around and bookmarked.

So where to start? (earlier attempt to post my intro got wiped out so redoing it).

About 30 years ago, while going to grad school, I worked in back of the house. Some memorable times. Cramped space in hot muggy NYC summer and AC going out was an experience. The pandomonium and chaos when we got slammed, almost a daily occurance was always interesting. Luckily no one had a short fuse.