Hi from GA!

[GeorgiaGirl]

Hello all...glad to have found this online forum!

I will be starting culinary school in January and getting very excited to learn
about the culinary world (from the chef's point of view) as I have enjoyed it as the consumer!

~Georgia Girl

[Shawn D.]

Best of luck to you.

[Mezzaluna]

Welcome to Chef Talk, Georgia Girl. You seem to have a lot of enthusiasm, which will be an asset in culinary school.

What do you like to cook? Please tell us a bit more about yourself.

Welcome!
Mezzaluna

[GeorgiaGirl]

OMG, I really enjoy cooking for large groups rather than one or two folks. For some reason it's easier...go figure??? Anyway, I really really love Asian food and I really got the knack at home for making sushi for myself. No one else in my house will eat it but me, so I make it as a healthy snack for myself. I really like everything that's on the menu (except for mussels, oysters, and english peas bleck...

Mediterranean is just sinful in my black book of taste buds. There is just something about the flavors. And being in the south...that's important...but southern cooking is wonderful comfort food, hmmm...maybe that's why we are mostly fat down here in the south! (well not all of everyone!).

Yes I am a bit outgoing. The more frantic the merry I am . I have a BS in Art Education (my concentration was sculpture/ceramics) and for some quirky reason I got a burr in my butt to go to Respiratory school to become an Resp Therapist a few years back. Hated it, but the course work was challenging and turned on my learning switch in my head. But Culinary school has always been in the game plan at one point or another but we moved away right as I was going to start, and now we are back in town and close to the school once more. So I am giving it a shot this winter/spring.

With having my background in art/sculpture I am hoping my brain and body will cooperate and allow me to work with food as an artform (i.e. pastry/cakes). But we shall see, I may end up hating it. And I think I might enjoy learning to work with alcohol in my dishes. I have only experimented with some cooking wines but really want to dive in and try something bold!

[kokopuffs]

Many of us members have gone thru several careers. Welcome to the club as it were.

[chef from va]

welcome Georgia Girl, i am seeing some of the same enthusiasm in you that i felt when i first started culinary school. i am now in my second year and will graduate in the summer of 2005 . if you are interested in using alcohol in your cooking check out the cooking questions forum. for help with questions about school check out the cullinary students forum. everyone who participates in our little online community from what i have seen is VERY helpful, colorful and with some of the seasoned veterans you might even get a little bit of knowladge or pointers that will stick with you for the rest of your career. for a good laugh check out the "best qutes by a chef" thread. well good luck with school, enjoy being a member of our community, and if there is anything i can do to assist you just let me know.

[GeorgiaGirl]

Thanks you guys! I am getting more excited the more I experiment in my own kitchen. Today I made fresh baked cookies for my son's birthday party at school. Since they are 5 years old, I figure they don't need a whole lotta sugar so I made a nice shortbread and rolled them out nice and thin and added a simple vanilla sugar glaze. Of course some sprinkles and colored sugar were added for FUN!!! They are YUMMY. Most moms just do the premade roll at the supermarket, but those are just too sweet and gummy for my taste. And not to mention how CHEAP it was to make my own. And it took less than 45 minutes to make them myself.

It's funny but I really was so relaxed while making those. IT was like a session at the spa or something. I hope the rest of my cooking days are like that.