Greetings from Iraq

bigsimp · #1 08-04-2007, 05:27 AM

Hello everyone!!!! I am currently stationed in Iraq and have a little over a month left. I am going back home to continue my culinary career. I have been cooking for 6 years. I have worked in and out of restuarants since I started working. I have Bussed, Waited, made Salads, and worked every station on the line. I have been a Sous Chef for about three years. Before I came over here I made almost all the soups and sauces for the restuarant I worked at. I am working on my Bachelors in Business and then plan on going to Culinary school. I love cooking and since I have been here have taken a 40hr class and competed in an Iron Chef competition. My team took second but it was a lot of fun. I look forward to reading new stuff and learning as much as I can.
Later
Bigsimp

Suzanne · #2 08-04-2007, 08:30 AM

I guess I'm the first to say WELCOME!!!!! to you.

Hope that you'll have a good time here on ChefTalk and an uneventful time there in Iraq, and that you come home safe.

If you haven't already (sorry, I haven't looked at your other posts), I hope you'll tell us about the kind of cooking you're doing now. Sounds like you keep busy.

bigsimp · #3 08-04-2007, 09:34 AM

Thanks for your support. What would you like to know????? So far I can say I like what I am reading. Seems like everyone has good questions and I am like everyone else and can use some advice.
Later
Bigsimp

Risque Cakes · #4 08-04-2007, 11:23 AM

Let me also welcome you, and it seems that you have a true passion for what you do!! That's great. Hope all is well with you and you make is safely back so you can continue sweating your B**** off in the kichen! lol

Take advantage of the GI Education Bill if there is still one and get all the education you can, that's the ONLY thing no one can take away from you!!

you may lose your possessions, your partner and your mind...but your education always stays behind!

Mezzaluna · #5 08-04-2007, 01:00 PM

Welcome, BigSimp!! Let me add my greetings. It sounds like you've got a lot of culinary and life experience under your belt.

May you come home safe and sound, and continue to expand your culinary horizons. We hope to see you here as often as possible.

Best regards,
Mezzaluna

cwshields · #6 08-04-2007, 10:03 PM

I have to chime in here as a former vet from desert storm, Welcome, Welcome, Welcome and thank you. I have a very good friend in Iraq as well as my son-in-law. My son-in-law recently got hit with a IED and recieved a dislocated hip. My prayers go out to ALL who are serving that we will see and quick and safe end to this. Oh yeah, ya got any good recipes for MRE's?

shroomgirl · #7 08-11-2007, 09:28 PM

Welcome BigSimp! Where did you cook in STL? Are you planning on going to Forest Park or L'Ecole in STL? or doing higher end more formal culinary degree?
I've got friends that have taught at both schools, each has it's pros and cons.
My middle son is at West Point and to "acclimate" himself to the Army he bought and actually ate MRE's. ugh....do they include tobasco in the packs?

bigsimp · #8 08-12-2007, 01:23 AM

Quote:

Originally Posted by shroomgirl

Welcome BigSimp!
Thanks for the welcome

Where did you cook in STL?
I actually live and work in Alton. Before I came to Iraq I worked at Copley's West 9th. Since I have left my Chef left and opened his own place Gentelins on Broadway. I plan on working there when I get home.

Are you planning on going to Forest Park or L'Ecole in STL? or doing higher end more formal culinary degree?
I am not really for sure what I am going to do! I might stay in the area I have looked into Sullivan in Kentucky. I am going to finish my Bachelors in Business first then plan for that.

I've got friends that have taught at both schools, each has it's pros and cons.
I would like to hear some of the differences. My Chef graduated from Forest park. I actually know quite a few people in the area that have went there. They all liked it. My Chef said that he learned they basics and he did an apprenticeship at Bellerive Country club (hope I spelled it right) He learned a lot of what he knows from there.

My middle son is at West Point and to "acclimate" himself to the Army he bought and actually ate MRE's. ugh....do they include tobasco in the packs?

Good for him. Sounds like he will be ready to come to the Army. I wondered what it would be like in a military academy? As for MRE'S they are not that bad. They have changed then a lot and are pretty good now. When they first come out they were terrible. Yes they have hot sauce, matches, even a wet nap.

Well I hope I answered your questions. I have been thinking about getting a hold of you and see where you were from? I will talk to you later.
Bigsimp

shroomgirl · #9 08-12-2007, 08:01 AM

I've worked with Chef Kevin Storm on a few events, he's top notch (Bellerive CC).

Military Academy is "not only an education but a job". I would have pushed him toward Cornell and their bio-engineer program but his father worked miracles and got him into WP......free Ivy League education.

PM is probably best way to talk about the schools.

MRE's have improved over the years.