Introducing Myself

[wedjbu]

I have been an "amateur" cook thoughout my life. I do not specialize in any cuisine, but I'm most at home with French Provincial and Italian. Though I often cook Indian or South Asian food, I like to "eat Mediterranean." I like to shop daily and I will not eat fast or junk food. My children have picked up the cooking habit. and my youngest son is applying to the culinary school at the Art Institute of California, San Diego.

[wedjbu]

I don't go in for smily faces, so I've found this website a little frustrating. I "lost" my first attempt to introduce myself and subsequently edited my posting for a typing error.

My cuisines are eclectic, but because I like to "eat Mediterranean," I generally cook French Provincial or Italian. I'll also do South Asian or North African. No interest in Scandinavian, Eastern/Central European or Jewish cuisine, and not particularly thrilled by Mexican.

I've cooked all my life, and all my children like to cook. My youngest son - a jazz trumpeter with a degree in music business - is about to enroll in the culinary school at the Art Institute of California, San Diego.

[Mezzaluna]

Hello wedjbu and welcome to Chef Talk. Sorry for the problem with your first post; I'll try to figure out how to merge the threads.

Many of us are enthusiastic home cooks (myself included); Mediterranean and Italian in particular are favorites, it seems. I suppose that's so because of the fresh flavors and ease of preparation. Even pasta is easy to make if you know a few principles about dough (such as letting it rest and not overmixing it).

We hope you visit often to participate and have some fun, and will look forward to your posts. Please be sure to let us know if you have further difficulties with the board. (By the way, after a brief period of time as a new member you'll be able to include links to favorite sites in your posts.)

Welcome!
Mezzaluna

[AngeliaB]

welcome to the boards!!

[AtlTournant]

Originally Posted by wedjbu

My youngest son - a jazz trumpeter with a degree in music business - is about to enroll in the culinary school at the Art Institute of California, San Diego.

Funny you mention that.I had an instuctor in culinary school who held a degree from Julliard and he travelled with symphonies and orchestras for musicals.He then went to culinary school,went to Europe and trained.He left music because he went deaf in one ear...great chef,though...with an obscene amount of wine knowlege [mis-spelled?]!
welcome to the boards!