Introductions, introductions.

[RunningDuck]

Hello all,

I've been trolling around here for a couple days, and figured it was about time I said hello.

I used to be a line cook at a nice little place called the Three Crowns. I've worked just about every position in a restaurant at one point or other, starting out as a busboy when I was fifteen, moving on to washing dishes, then back onto the floor as a waiter, then host, then back into the kitchen as a cook in my early twenties.

At the moment I've changed tracks a bit and am currently studying law in college. But the kitchen is never far from my thoughts, and at any time I'm much more likely to be reading through my cookbooks than my textbooks. I really enjoy studying law, it's a fascinating subject, but, I don't know about it. I've got a love of food and cooking that just won't sit quietly by and watch me move away from it.

To me the best job in the kitchen is making sauces. In so many of my favorite dishes, both to eat and to prepare, the sauce is the lifeblood. The making of a good sauce is like modern day alchemy. A seemingly magical conversion of everyday ingredients into something unique and extraordinary. Or maybe I'm overly romanticizing it, I dunno.

I figure that's probably too long already. I tend to be very verbose, so, I'll stop here and just say "hi".

[Mezzaluna]

Hello RunningDuck and welcome to Chef Talk. We're glad you're already enjoying the site and have made yourself part of the community. You won't be sorry except that it'll probably lure you away from your Contracts class or test preparation! Just as in sauce-making, it's all in the balance.

Please have a look around at the cooking articles, cookbook reviews, recipes, the forums- and use the search tool to help with the browsing. We hope you visit often and participate when you can.

Welcome!
Mezzaluna

[bughut]

Hi Runningduck,
Sounds like you're hooked. Good luck with the studies. And the sauces - My passion too ( making them up that is, salad dressings too.)