introducing myself

Hi,

I just wanted to introduce myself. My name is David. I am the executive chef of a small bistro in Seattle. I apprenticed with a frenc chef in the san fernando valley in California. I just wanted to say that I really like this site. I would like to talk sometimes, but as I am a working chef I spend about 100 hrs. or more in my restaurant. When I read some of the posts I knew that others here love food. and are really funny.

Cheers,
hope top be part of the family
BigD

BigD: Welcome!! Enjoy and we look forward to reading your posts.

[Greg]

Welcome to Cheftalk, BigD! Looking forward to hearing from you when your schedule allows. My advice is to make time, this is a great place to relax, discuss, vent or whatever with people that share your passion.

[Isa]

Welcome BigD


Hope we'll get to read you often!

[cape chef]

Hey Big D, welcome to chef talk
cc

thanx,

I think it is good to be able to relax and see what others are up to. myself I am right now enjoying a bottle of Chatteneauf du pape 1997. (Barton&Gustier) while I get caught up. Thanx again for the welcome. I think I will post as often as time permits.

Big D: That's the way, uh-huh, uh-huh, I like it...uh-huh, uh-huh. Welcome and enjoy your wine!

Hey, David. How's Seattle? I'm coming back in two months. God, I'm homesick!!!! I used to work at Sazerac (4th and Spring), where do you work? ---Spot

It is pretty chilly up here now 20's to 30's. Supposed to snow this weekend. I run a small bistro in capitol hill on 15th called Jack's Bistro. I met the chef at Sazerac a few months ago. I was working with Tim Kelly the chef at the Painted Table and I guess both are run by the same management company.

Cool. Did you meet Jan or the new Chef? I worked for Bryan who left sometime after I did. Sazerac, Painted Table and Tulio are owned by the same multi-national super mega corporation. Did you happen to meet Mike Sader? I'm kicking myself in the rear for not keeping contacts. So, Jack's on Cap Hill, cool. What kind of food do you do? How long have you lived in Seattle? Do you have any intrests outside of cooking?

We serve french provencial food. At BISTRO prices. hehe. And No I do not remember a Mike Sader. Although My first day at the Painted Table, Charlie Trotter and his people came through and we cooked for them. That was fun. Anyway I have only been here 6 months. I got offered my current gig shortly after I got here. so I was only at the Painted Table a short time.
I think I might have a few hobbies outside cooking if I could only find the time. LOL.
Seriously I am putting in a minimum of 80 hrs. a week right now. Mabe in summer when it warns up Ill get out for some tennis.

[momoreg]

What a small world.. I also worked with Tim Kelley 8 years ago , cooking at Vong in NYC.

[Nicko]

Welcome BigD it is great to have you!

Hey spot where have you been? Good to have you back.

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Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

welcome..wwelcome

most defintely enjoy your taste in wine.

charlie trotter.. interesting. i love his cookbooks.. would love to go to his restaurant.. he has a cool web page.

french foods, huh?

what kind of background do you require from your entry level positions?

CAN YOU SEND ME A MENUS? i collect them for ideas.

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Hi, again. D, please don't take this the wrong way: Why 80 hours? Is it love? Is it the lack of help? No, I'm not trying to set up a job, I HAVE to get off the line for a bit-or it could turn into a messy hostage type situation...Anyway back to what I was asking-80 hours is a lot of time, what's up?
I guess I don't know who is at Spazerac any more. I did know one of the pastry guys at Painted Table (in 98) and of course I can't remember his name. Is getting help still a huge problem? I actually had my choice of jobs. I'm sweating it a little this time around -my resume is a BAD horror flick. I have this fantasy: Great job, decent pay, one big happy dysfunctional kitchen family. That's all I want for Christmas.