Yo!

[usingtheforce]

Hey everybody, my name is Nick. I have been working in kitchens for 12 years. My main interests are Japanese and Italian cuisine. I am currently working at a high- volume fine dining restaurant where I run our seasonal restarant's kithchen for four months a year. The rest of my off-season is spent as a tournant in our year-round restaurant, where I also do a lot of catering and banquets. I frequently participate in charity functions and culinary competitions(as much as my schedule allows) and spend as much time as I can learning (reading, watching t.v., EATING). I prefer to use one-sided Japanese style knives. I have no (and have no desire to) formal education in the culinary field (nothing wrong with it, just not for me). I have always considered myself a student, even when I am teaching. One of my mentors told me- "when you think you know it all, you are obsolete" !WORD!

[Mezzaluna]

Thanks for the introduction, Nick. Since you're a lifetime student of the culinary world, I think you'll be pleased with this site. As you browse around the forums, articles, reviews, recipes and photo gallery, you'll see the breadth and depth of the information here. Our members, both professionals and home cooks, form a truly global community, so your quest for Japanese and Italian food will be rewarded here. We even have other members (including moderator Jim) from the First State, so you have a good opportunity to meet other CT members if that's in the cards.

I hope you visit and participate often. We'll look forward to seeing you.
Welcome!
Mezzaluna

[bughut]

You sound very busy, and you're work is very diverse. Must be quite stimulating i'm sure.
Look forward to hearing from you