Hello From the Red Neck Riviera.

[spicednut]

Hello, My name Is Dave and I live in Floridas Panhandel. I am the Executive Chef for a large multi unit retierment resort. I have been cooking profesionally for almost 18 years now. I love waht I do. For me cooking is more then what I do for a paycheck. It's who I am. I enjoy the look on peoples faces the first bite into something new. Or the way their eyes sparkel when they smell fresh brownies baking. Sounds sappy I know but I love it. I look forward to making some new friends here. Off to check out some more of the forums. DAVE

[Mezzaluna]

Hi Dave! You're going to enjoy coming here often. Your work sounds fulfilling and enjoyable. I'm sure your patrons are eager to taste your creations. Do you have to do some menu modifications to meet the needs of your older clientele?

Have a great time exploring the articles, reviews, recipes, photo gallery and of course, the forums. Our search tool is helpful when you need to zero in on a topic.

Welcome!
Mezzaluna

[spicednut]

We do a few adjustments. They love Shrimp Creole, I can not add any hot pepper to it. We have to cut back on fat so a lot of butter and cream are cut out. I found Grahm Kerr to be a great help. I used to watch his low fat cooking show and have learned alot from his books.

[Mezzaluna]

Graham Kerr.... I used to watch his original show, "The Galloping Gourmet" religously. The butter, cream and wine flowed liberally! Although I do not like to watch his show, his remakes of classics to cut fat, salt and calories are good. He knows how cook so his new dishes still hold their flavor and appeal. Cooking for elders is a whole different way to cook. I make meals for my 91-year-old father-in-law, and must avoid a whole lot of things I'd normally cook with. I use a lot of reductions because I can't use salt.

[spicednut]

One of the hardest parts is they are so set on what they eat that trying to give them anything new is difficult. We had creole night and the foods had no heat at all. Gumbo, shrimp creole and blackened chicken all with no spice. It's taking some getting used to.

[kuan]

Originally Posted by spicednut

One of the hardest parts is they are so set on what they eat that trying to give them anything new is difficult. We had creole night and the foods had no heat at all. Gumbo, shrimp creole and blackened chicken all with no spice. It's taking some getting used to.

I thought you said you were in Florida, not Minnesota.

[Mezzaluna]

I thought you said you were in Florida, not Minnesota.

Kuan, they're probably all originally from Minnesota, but moved to Florida when they retired!

Spicednut, ever try serving lefse or lutefisk? You'll find out the truth soon enough! Hey, Kuan is getting to be proficient at making lefse. Maybe there's a winter job for you in the Panhandle, Kuan!