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Welcome to

The first Chef Forums on the internet. Chef Forums, Pastry Chef Forums and Forums where Culinary Students can Network with Professinal Chefs. Chef Topics include Professional Chef Tips and Resources, and answers from Pastry Chefs on Professional Pastry and Baking Questions. Help from and for Chefs in real time.

There are two distinct areas within (WFP)

The Original WFP

Our archives contain over 10,000 postings from Chefs, Cooks, Pastry Chefs from around the world. Posting in these forums are closed. There are Answers to Culinary Questions that you can search by keyword. If you wish to continue a thread just copy and paste from an original message into a new one in the appropriate forum in the New Be sure to include a question or comment to help the discussion continue.

The Active WFP

Our current Active Chef Forums and Professional Food and Culinary discussion threads. We try to keep posting in the relevant Forums, please find the appropriate Forum before you post. General Culinary Questions should go in the Great Hall. Currently posting requires registration, but you can read most of the Forum Postings with out registering. Ad additional benefit of registering is you can set preferences to receive new postings in the Forums you are interested in via E-Mail, and you can post a profile with you website and even a photo if you wish.

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The basics-

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