[2BACHEF]

Hello all!!
My name is Scott. I am a new comer into the world of culinary arts. However, I am not new to cooking. I have run my own on-site BBQ business for 7 years, mainly cooking whole hogs, and occasionally chicken and pork chops for weddings, parties, graduations and picnics. I cook on average about 30 hogs each summer.

Aside from that, I have been a self employed carpenter for about 8 years, and was in the automotive field before that. Back, knee, and shoulder problems have recently forced me to retire to a more "body friendly" career choice. Yes, 17 years out of High School, and I decided to go to college. You guessed it, Culinary Arts.

I am attending Le Cordon Bleu in Minneapolis, and so far, I LOVE IT!!
I aced the first part of school which was Nutritional Science, and so far am acing Culinary 101. Knife cuts are the main objective in this course. A little challenging, but I am making it through.

That's who I am. Glad to be aboard!!

[Mezzaluna]

Welcome to Chef Talk, Scott! You'll find that this community is the best place for you to come with your culinary questions and to share your enthusiasm for your new field of endeavor. We have some members from your area, so keep an eye out for them as you journey through the forums.

Besides the forums (make special note to visit the catering and culinary students' forums), we have cooking articles, cookbook reviews, recipes, blogs, a photo gallery and a search tool to help you navigate through it all.

We hope you visit often to enjoy the site and to participate as a member of the community.

Regards,
Mezzaluna