they call me tons of fun

[fadeaway]

Hello everyone,
the names Alex but, I have a growing collection of pet names, Stacy, Jennifer, lunchbox, big al, a-bomb, that guy, kitchen staff, fade. But I guess that’s beside the point. Me? Well I’m a lost soul who fell into food study during high school and never looked back. Although I believe there’s more to learn in the food industry by actually cooking than going to culinary school, hopefully one day when I have money ill go to CIA or something. Until then I’m aspiring to be the best possible line cook I can be. Currently I’m the boil cook at this place called Staddlebrook; it’s a rich retirement community where I think you have to have a Republican Party card to live here. The people who work here say that it’s the Bermuda triangle of restaurants. my chef, Dave, was the first person to give me a chance in this business, after 7 months of hard work I have become, as I said, boil cook of this place. I really really want to move around the country and work in some restaurants. Maybe actually go to France and learn fine cuisine. But until then I look always to improve myself as a cook.

There are 3 books I know of as the bibles.
Food Lover's Companion
Culinary Artistry
Kitchen Confidential

until next time... laterz

[Mezzaluna]

Hello Alex and welcome to Chef Talk. I admire someone who takes the best way, not necessarily the traditional way, to make his way in the world. We teachers call that "taking responsibility for your own learning" rather than choosing the usual way. Good luck in your endeavor! You may want to read Plongeur's forum, "A Year Back at Culinary School". He often alludes to knowledge he gained from "his chef" and has a non-traditional perspective on formal culinary education.

Being part of this community is another way to gain knowledge and to profit from others' experiences. Browse the forums and don't miss the articles, reviews, etc.

We'll look forward to your posts!
Regards,
Mezzaluna