JamieOliver.com
New to website/forum!
Hi all, just signed up to the website. It looks great and it's fantastic way to shre recipes, hints and tips and so on.
I have just had the chicken-fried steak (seen in issue 2) It was lovely and may become one of my fave meals. I made some potato wedges to go with it and it went really well together.
May even experiment next time and add/change some of the spices in there. I would always keep paprika in there as I love it, seem to used it in everything at the moment!
A bit about myself then.
I trained at college for 3 years to be a chef and have level 3 qualification as well as pastry certificate on 2 levels. It's hard to get a decent job so at the moment I am looking. Most people say "lack of experience" Which does annoy me. Maybe I am not mean to be a chef?
I love all sport my main one is rugby and I am a fan of Wakefield Trinity Wildcats. Not sure if any of you non rugby fans will have heard of them!? I get to most games both home and away.
Boxing is another sprort I love to watch and was gutted to see Ricky Hatton lose to Pac-Man. No one in boxing will ever be the same as Hatton.
Planning tea for Thursday, I have the desert in mind and it will be the mega choclate fuge cake which is one of the best recipes in the world. Eat a few mins after coming out of oven. It's so blooming nice 
3 replies
welcome, we're all very experimental and crazy about food.
there are forums in loads of topic, as many as there are colours..... we have lots of fun on here, we are also from many nationalities, you'll find the OZ peeps are on in the mornings, then there's some of us from the Med, Italy, Spain and Portugal..... and a few from Germany and Austria and the USA peeps appear mid afternoon-ish.......
there are quite a few professional chefs on here, some have just gone into training, some young teens wanting to be chefs..... well the vairety is amazing on this site.
I'm sure we'll all value your input and advice and benefit from the recipes you share. 
ciao Adam welcome to the forum, I think we can be very pleased to havea qualified chef and pasticcere as well as forum member. I'm sure you'll share with us some of the most interesting tips/tricks which thanks to which one can produce a wonderful dish without sweating and becoming nervous as we usually do when we have to cook for guests. Professional chefs are able to make many different things contemporaneamente and all well .............. is this the result of trainig???
Keep posting you will feel good on the forum
Thanks for the replies. Seems like the forum is full of top people And we all share the same passion, Love of cooking.
If there is one thing in life you get the most satisfaction from it's cooking for other people who make positive remarks about the dish. It gives you more confidence to experiment more!
