Yarr.

[Brianthecook]

Ahoy comrades. I'm the FNG. I have a passion for three things, drinking, women, and cooking. I'll think ill fit right in.

[Mezzaluna]

Hello Brian and welcome to Chef Talk. We're all here for the cooking part, but I'm afraid the other two interests are up to you to pursue in the real world.

Here you can exchange ideas with other professionals and foodlovers. Take some time to peruse the cooking articles, cookbook reviews, recipes and archives. There's something for everyone here.

We hope you visit often to participate and enjoy the community.
Welcome!
Mezzaluna

[Brianthecook]

We come from two different worlds. I work 10 hours a day in a fine dining restaurant, 1 day off. I spend my time in a hot confined space all day with a bunch of macho aggressive male and female cooks that prepare high end cuisine, perfectly,every time, no exceptions. This causes two things, stress, and dirty foul mouthed sailor talk. Don't think that if my vocabulary leaves something to be desired, that my cooking suffers for it. I work clean, My technique is solid, my meez is set up down to the last little detail, and I can run circles around 99.99% of any green behind the ear culinary student.

I didn't go to culinary school, I worked at 5 fine dining restaurant's the city I live in. My career has gone like this, dish washer, pantry prep guy, saute, Grill guy, roundsmen, and where im at now sou-chef. My kitchen is clean. We will move everything around in the kitchen and clean every nook and cranny, behind the stoves, under the refrigerator, ect. Our refrigeration is well maintained, our fish is properly kept on ice, and the ice is changed out twice a day. We get in fine produce, meat, fish, poultry, and we take care in the storage of them, and maintain the laws of shelf life. We have a seasonal menu that changes four times a year providing creative freedom. We know where all our product is from. Our head chef know more about food and standards then most of you will ever know. I Maintain his standards to the letter, and make my crew do the same. The use of foul language gets my point across better, and it doesnt hurt anyones feelings.

I love food period. I know I take more pride in that then most of you. The women and drinking are just a part of the life.

I would not be where I am at now at age 25 if I didn't.
Ive already have gotten 1 post that I worked on for four hours deleted because I talked the way I normally do. It was a really good post but I guess some of you have sensitive ears and ill have to adjust my language if I want to get anything from you guys.

Don't talk down, or dumb anything down when you are speaking to me.

[cape chef]

Brian, I understand we're your coming from.25 years ago when I was your age I did the same thing, eventually I became less inclined to use foul language. be that as it may, some of your put downs of people on this site is a bit offensive. You really don't know the depth of talent and experience on this site.

[Brianthecook]

Originally Posted by cape chef

Brian, I understand we're your coming from.25 years ago when I was your age I did the same thing, eventually I became less inclined to use foul language. be that as it may, some of your put downs of people on this site is a bit offensive. You really don't know the depth of talent and experience on this site.

Chef,

I didnt put anyone down in the post that I wrote....... Well maybe I did a little, but any true kitchen worthy person worth his salt knows that on the line you might get screamed at, insulted, put down or otherwise. The one thing that everyone should know though is none of it is personal. When im on the line its all business, I want everything to get done right. My personal hero is the guy in Anthony Bourdains book that goes by the nickname "bigfoot". If someone questions my methods then I play "country" dumb like I dont really know what im talking about and set a trap. They fall into it and I rip them to shreds with my knowledge and everyone in the kitchen takes note of that. Its a very effective method of getting people to know that im not to be messed with, and I get my respect. That being said Im sure there are people on this site that are more kitchen worthy than me, but not many. Im always learning new things and I dont let my big ego get in the way of my relentless pursuit of knowledge. What you know and how you apply it is the currency of the kitchen.