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#1
11-29-2003, 08:53 PM
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 Ciao Tutti Hello Everyone. My name is Keith. I am a culinary professional who studied in Vancouver, B.C. at Dubrulle Culinary Institute. I learned classic French techniques, but now I'm focusing on Italian by going to the new Slow Food school in Italy next year. Afterwards, I want to return to South Florida and work on private yachts while preparing to open my own authentic Italian osteria. Thats me.   |
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#2
11-30-2003, 11:06 AM
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 cool...... cool bro, welcome to CTC sounds like you're on your way and doing well, cool. by the way, what is an osteria? take care man, flash
__________________ "Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun |
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#3
11-30-2003, 11:26 AM
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 Osteria I'm not an Italian historian, but an osteria is from an ancient Roman word hosteria. It was a place to go that felt like home with warm surroundings and hearthy comforting food. Today, it is loosely used for any kind of casual restaurant--think Bistro. I hope that answered your question. |
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#4
11-30-2003, 05:14 PM
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| Benvenuto, ChefFoxx! I envy your upcoming training. Where is the Slow Food school in Italy? Welcome to our Cafe! We look forward to hearing from you as you peruse the many forums here. Ciao, Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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