Posts by ChefClayCollins

I am a small town guy that has no real desire to be an executive chef at a 4 star hotel or even live in a major city for any length of time. I love cooking with all of my heart and plan to open a restaurant in my home town some day....

My way of thinking is that it isn't FAIR the way things work for me know so I need to do something about it. I am 27 know and have been cooking since I was 16. The thing that makes me mad is that people that have never REALLY cooked...

I was just wondering what others opinion of going to a school and getting a certificate VS going to school and getting a diploma. Is it even worth getting a certificate? Does going to a certificate school really help you in your career?...

Any one on this board a member from Portland. I would like to see what is going on in that neck of the woods.

I was just checking out the website and was curious what you guys think? Is there many members on the west coast? Is it worth joining?

I personally have eaten some of my best meals in some of the smallest towns and am proud to admit it! The best food I have ever eaten was at the Horseshoe Bar Grille in Rocklin, CA and the second best was The Grizzly Grille in Grae...

I'm about an hour west of Lake Tahoe and an hour east of Sacramento. I'm moving soon to Portland to go to Western Culinary though. Nice to meet you all.

I too am interested in any info you all have on Western Culinary.

My name is Clay, and I am a kitchen manager in Northern California, but may be making the move to Portland, OR soon. I have been cooking for about 10 years in mostly Italian restaurants, but I love cooking all kinds of food. I'm looking...