Posts by zoebisch

Quote: Originally Posted by savorychef  I was/am in a similar situation. I chose a local junior college. It is relatively cheap....about $5k-6k and is a two year degree(AS).     That's...

Quote: Originally Posted by EverydayGourmet  Quote:   Great story, so what's next?       Best of luck!   EDG That's just taking...

Quote: Originally Posted by Mezzaluna   Why is it that IT and tech people are drawn to cooking, and vice versa? Our own founder, Nicko is one who migrated from the kitchen (very famous ones, at that) into a...

Quote: Originally Posted by ChefBoyarG . I saw a humidity controlled wine fridge in a store and asked him if something like that would be a good idea and he said definitely.       Temperature...

Well I kind of got ahead of myself by posting here first, no worries at all, the mistake rests with me.

Peter, sadly my brother passed from this world. 

Quote: Originally Posted by cheflayne  You mentioned networking, in my experience culinary school does present that possibility, but I feel that working in the industry (local chefs tend to know each other) and...

Quote: Originally Posted by PeteMcCracken  You mentioned your brother, have you asked him? Alas, sadly he is among the departed. 

So I finally figured out what I want to be when I grow up.   My food journey starts in a seldom traveled country road in rural Pennsylvania.  A man and his wife of some renown decided to set up shop just down that...

First off, hello! (I'll introduce myself in the appropriate forums if I get the chance).    Soliciting opinions on which route to go.  I can follow in either a school path, leaning towards a short-and-sweet and...