[Nicko]

I would just like to welcome everyone to The ChefTalk Cafe Discussion Boards here on ChefTalkCafe.com. It is our goal to bring together the large extended community of professional chefs, cooks, culinary students, those seeking chefs cooking advice, and basically anyone who loves to cook. Now you can talk with other chefs from around the world about issues that affect our industry in a way you never could before.

So why not introduce yourself, share how you got your start in the business and where you are working now. You'll be glad you did.

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Best Regards,

Nicko
nicko@cheftalk.com

[Jim]

Well, I'll be happy to step up to the Mic.

I am currently the Executive Chef and General Manager at the Brandywine River Museum, a unit managed by Sodexho Marriott. In addition, I am the district Information Technology (IT) assistant and district safety coordinator.
My first cooking position was by mistake. I went to a small fishing club in Ontario to be a waiter for the summer. They asked if I would help out in the kitchen... that was 10 years ago.
In addition to my 'real' work, I moderate Corporate Chef Inc and Inside Scoop here at the Cafe.
Who's next...?

[layjo]

Hello. I guess I'll step up to the "batter's box" next.( just trying to be comical) My name is Victor (aka layjo) I decided that I wanted to become a cook and eventully a chef one Christmas Eve. (My heritage beeing Hispanic) My grandmother had just finish making some "tamales" for Christmas time. They were layered slightly upright in a large stock pot, and the aroma of the steamed released from the pot caught my attention. So I went to go look what was in the pot, and what do i find?...dozens of fresh cooked tamales. No one was around, so I took it upon myself to sample one of them. Before I knew it one turned into two, two turned into three and so on. Then i was thinking as I got older, that i would like to make food that makes people happy like my grand mother did. I think I was about 10 years old at that time. As far as experience, i have worked in 3 restuarants, 2hotels, and 1 privet club. I am trying to complete my AAS degree in Resturant Manegment and pending graduation from an appreticeship. I currently work at for Patient Dining Services in a Houston-area Hospital. I found this site on a search engine and belive it to be the best one around concerning culinary arts.

It's Great to Be a Member
Victor Cantu

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[This message has been edited by layjo (edited July 07, 2000).]

[This message has been edited by layjo (edited 11-02-2000).]

[Nicko]

Well since no one is being bashful I mine as well take my turn. My name is Nicko Sahlas and I am one of the founders of ChefTalk.com. I have worked in the restaurant business since I was about thirteen. Started off in my Uncle's restaurant as a bus boy and worked my way up. A few years after highschool I attended the Culinary Institute of America, did my externship at the Four Seasons Hotel, and graduated in '91. After that I worked my way around several places in Chicago and then went to work in Europe for two years. After all that I came back to Chicago, worked as a chef for two more years and decided to get a degree in computer programming. ChefTalk.com is born and the rest is history.

My sincerest thanks to everyone here who helps make ChefTalk.com and this community possible.

Next....

[Pete]

Hi. I am a "restaurant brat". My parents owned a restaurant for a number of years when I was a kid. By age 8 I was washing dishes, bussing at lunchtime during summer vacation, and generally annoying the cooks who worked underneath my father. My other job, in winter, was keep a fire going in the large fireplace in the waiting area. During high school and college I would work in restaurants for spending money. I did everything from bussing to bartending to cooking. Finally, I realized I couldn't avoid the inevitable and enrolled in New England Culinary Institute in Vermont. That was in 1992 and I have been cooking, professionally since then. I am currently the night sous chef and interim pastry chef at Harvest on Huron, here in Chicago.

Hello to all culinarians. My name is john, I am a sous chef from philadelphia. I got my start working in a restaurant in Italy owned by my Aunt that used to live there. I immediately wanted to be in this field. I then came back to the States, started to work in different restaurants all the way from the bottom, now i am ALMOST where I want to be. I and I believe WE need to always strive for better.

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[youla]

well my start was very young...my grandfather was a pastry chef and then my father but he started to enjoy food with a passion and become an all round chef...he worked for several hotels before opening his own catering business and all of us kids were pulled in to do anything and everything...the funny thing was my dad had a fierce temper and would assume that we knew as much as he did so I started researching recipes and trying them out and this was at the tender age of around ten years old.then I would never get into trouble or get him shouting at us.... I vowed I would never be a chef .When I finished school I took A year off and the only jobs I could get were in restaurants
front of house at first and then slowly when they were caught I would help out cos I knew what to do and everyone said you should be a chef...eventually I took on a permanent position in a restaurant but then stopped to do go to university...I still worked part time but I started to miss the buzz and rewards of the kitchen....I finished my degree and took on a job out side of a kitchen....then I was diagnosed with cancer and when you think you are not going to be around much longer [this is not to start you all sobbing!!!!I am well!!!] you start to think of all the things you wanted to do and I said to my husband I want to work in a kitchen brigade again and produce some fine dining any way get back into that mode...I went back to trade school got my papers and got offered the job at a large hotel...I loved it. I have done a few other courses..such as japanese cuisine, garde manger,etc and I find these courses keep my enthusiasm up at a high. [sorry I like to ramble after work!!]

Hi all,
First of all I want to say what a great site Chef Talk is. I look forward to checking in every day and reading new posts and even re-reading old ones.
My question is for Nicko,
You went to computer school and started Cheftalk, is this your full time job now?
I think it shows what kind of opportunities we have in this industry now. Second Question-How does one become a moderator? Is that also a full time job? Is it a coincidence that alot of the moderators live in Chicago? Thanks for your time. Missmargie

That was a question that made me think.Thanks, now am I not only tired and stiff but I am feel very old! JJ, but going way back I say I have been cookin since I had my (aching) feet in my Grandparents Garden. My Grandparents bless their hearts, and one Hyper Grandchild. I guess I have been learning about 35 yrs.I am in the middle of a busy summer cookin at a Army base, and have sleep booked in for fall. If I make it I want to make myself a list of all the places I have worked (which will really make me think) But I do beleive the best thing about doing what we do ,is thinking....." where do I go from here?" Truly enjoy the site.

[Greg]

After bartending for 4 years, I decided that dealing with drunk people wasn't worth it. I took a job working as a busser in a fine-dining spot and was fascinated watching the cooks work. Fire, chaos and general pandemoneum resulting in good food; it's still a process I am amazed by and will always love. I don't think that there are many people in other fields of work that can understand the sense of accomplishment and bond with your co-workers that develops when you've worked a 300 cover Friday short-handed and pulled it off. Currently, I'm the sous chef at a new German restaurant here in St. Paul. My philosophy for working in the kitchen (borrowed somewhat from Gayle Sayers): The food is first, my crew is second, I am third.

[Nick.Shu]

in comparison, ive only been cooking for 7 years but the influence goes back for many more before that.

My father knew many chinese chefs, and i used to accompany him into the kitchens to visit his friends and that was when i was 4.

i am now 31 and the flaring of woks still fascinates and intrigues me, even more given that now i know how to do it.

I currently work in a small breakfast and lunch establishment as head.

i like what i do and i want to push the envelope as far and as creatively as i can without compromising my skills.

[This message has been edited by Nick.Shu (edited July 23, 2000).]

Hi
jeff here I've been in the restaurant business for almost 18 years. I have never attended a culinary school. I have obtained 3 apprenticeships. One in Sarasota Florida, Cleveland Ohio, and Eau clair Wisconsin. I have been an executive chef for 5 years and I'm in the process of getting certified by the A.C.F.. My goal is to produce a quality product and to make all customers remember there dining experience. I beleive creativity is the chef's pride

[Bayou]

By Nicko's invitation I feel OK with introducing myself - (anyone who loves [as in .. has a passion for ..] to cook.)
Like Pete, I grew up in a family restaurant, with all that goes with that. Mom ran the front-of-the-house; Dad ran everyone .. crazy! At the ripe age of 17 I was training line cooks in the afternoon, then cleaning out the grease trap the next morning. Such is the nature of the "family business."

When I left home for college, I knew that I had had enough of "the biz." After college (and flying for Uncle Sam for 4 years,) I (like Nicko) got into the computer support industry, where I've been for 28 years.
[Funny side-note: We have the same discussion going with "programmer/analyst" as I've read here about "cook/chef."] Titles !!!

Anyway, I'm two years away from retirement, and only 53 years old ... and am seriously considering getting back to .. the heat (of the kitchen.) Wish me luck.

[m brown]

My first exposure to baking was a Sesame Street segment about a bakery, love at first sight! I have been in this industry since I was 14 stacking cakes at Deerfields Bakery in IL. I then went to ironing school (according to my aunt), J&W. Besides Pastry Arts, I have trained at the Goodman School of Drama and Steppenwolf, dabbled in voiceover work and tried sales.
I've worked restaurants coast to coast and everytime I try to get out.... they pull me back in!
Seriously, I bake for money and cook for fun. Cheftalk has saved my sanity over the last year as I went and had another criblizard (bringing the count to 3 little boys)and working full time is no longer an option.
I love alcoholic clown movies, theatre, the David and Amy Sedaris, twisted humor and npr.
I have had the pleasure of working with some of the top chefs in NYC and now I work in a swell little spot on the island.
Would you belive I married a guy I met on a blind date and it was love at first sight? ( he worked in a Steak and Ale once.)life is good.
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Thank You,
mb
ps. did i mention my mother and grandmother are outragous cooks!

[This message has been edited by m brown (edited July 30, 2000).]

[This message has been edited by m brown (edited July 30, 2000).]

[This message has been edited by m brown (edited August 12, 2000).]

[shroomgirl]

Hi, Shroomgirl here, I'm new to the sight think it's great.At 11 I started reading Time-Life international series....taking me into another world. I can remember my family supporting my 1 effort of a 1" lemon souffle...I had no reference for stiff whites. By 16 I was shopping at the fish monger, cheese shop, bakery, ethnic groceries, etc...for my brother, mother and I. Lots of disposable income, lots of encouragement, vacations with 4**** meals
(so the references to my palate started young.)Vacations centering around exploring food in other locals. The encouragement didn't last when I wanted to go to the CIA...wasn't acceptable to my parents..so went into Early Childhood Ed and worked in a scratch French restaurant.
Married moved to a town of 10,000 in La.
Taught myself to cook chinese and decorate cakes. Lived in Baton Rouge, being domestic for 15 years.
Went through a bad (READ divorced an atty)
divorce moved to St. Louis....decided I needed to do what I love....COOK. I was raising my 3 sons and have one with autism.
So started personal cheffing, I needed the higher income and flex time. Joined the Mycological group and started doing mycofogies, I talked at their national conference last year. I cook for Sweat and Chanterelle, Morel Madness, and Every year I cook 4 meals for 80 gormands at a girl scout camp(3 hours away)
I love creating a fun menu with boundries..
Loads of wild mushrooms, vegetarians, bag lunches that will be in field for hours, big healthy fun dinner, and a brunch. I love grabbing a portable burner, oil, salt and cooking chanterelles in the woods or doing cream and morels for 200 hunters in a state park.....So now I've evolved to teaching, many different venues including kosher (I'm not Jewish)
Consult on cooking classroom constuction, consult with Kosher caterers,personal chef for 2 families, starting/running a farmers' market
with cooking demos, walkarounds, farmer sustainability talk and musiciansthat opens in Sept. I'm program chair for a professional food group next year, I'm chair of Mo. Chefs Collaborative ....And raise my 3 sons. As of last Oct. I started dating a wine guy, which is really exciting. So doing what I love makes life enjoyable and what seems like a chore to others is exciting to me.