New Psycho Pastry Chef Joins Chef Talk!

[chefpeon]

Yep, that's right kids. Another certifiably crazy culinary professional has arrived to mix it up a bit.
Yo!

My name is Annie, and I've been PC'ing for 16 years. I'm an eGullet refugee.


I can do everything in the pastry arts, bread, laminated doughs, pies, cookies muffins, petit fours, scones, blah blah blah.

But cakes, especially are my specialty.
I have a web site and all that if you want to have a look-see.

I live in the Pacific Northwest.....Port Townsend Washington specifically.
Married to the Mayor. Have one step-son who is almost off to college.
Four cats. One brother in Minnesota (he makes a mean pizza).

I just turned 44.....not havin' a hard time with the age thing actually....I'm just glad I'm not 18 anymore!

See y'all in the forums.....

[lyneotto]

Annie,
Finally a NW member! I'm in Seattle. Most people in here are from the Mid West. Fortunately, I spend a lot of time in Chicago, so I can chat a bit.
Let's get some interest in NW cusine going!
Later,
L

[Mezzaluna]

Hi Annie and welcome to Chef Talk. eGullet's loss is our gain! You'll find the atmosphere here is friendly and flame-free. You'll also find a lot of other pastry chefs here to share with and learn from. Check out those forums and get started!

There's a lot here, so get crackin'. We'll look forward to your posts.

Regards,
Mezzaluna

[Jeebus]

Don't expect to find anywhere near the quality of poster here than you will at egullet. If egullet is a Keller restaurant this site is a hooters.

[chefpeon]

That sounded kinda.....almost.......flamey!
If you're here, that must mean you like Hooters.
It's the greasy chicken wings, isn't it?

Not the hot PC chicks like us.....no way......

[momoreg]

Hi, chefpeon, I know you from egullet. I guess some of us can hang in a Hooters or a keller restaurant. This place is usually quite friendly, in spite of what you've just witnessed. I hope you can spend some time here and add to our pastry community. It's a fine bunch of pros and amateurs.

The open chat with amateurs and pros alike is what makes cheftalk what it is, and it is not snooty or competitive; it's just a friendly place to learn and chat about the trade.

Welcome.

[Andrew563]

Actually, I thought I was the only NW member here, in Spokane.

[foodpump]

We've got Hooters here in Vancouver, a pair of 'em, and we've got some pretty nice high end places too..

Welcome aboard

[Suzanne]

Hey, chefpeon, nice to see you here, now! As momoreg said, this site is very different from eG (where, btw, I haven't been allowed to post in almost a year and a half ). We get people at all levels, from absolutely clueless to top pros, but what binds us all together is that everyone is pretty focussed on the food, has a strong interest, and wants to learn, teach, or both. Nobody is here to show off. Well, not much. And the moderation is much more reasonable.

Foodpump:

[chrose]

Originally Posted by Suzanne

(where, btw, I haven't been allowed to post in almost a year and a half )

Not to hijack the thread, but that statement, knowing you is surprising! Care to enlighten?

[blue M&M]

welcome, sounds like you a]have a lot of fire .......