[chef_boy812]

Hello Chefs!

I just happened across this site, and OMG am I at the right place!

I guess you start at the beginning.

I was a weird kid with two passions, cooking shows and cartoons.
I would try differnet things in the kitchen with and sometimes without MOM's help.

After high school, I went to art school for animation. I actually dropped out right before graduation and started cooking school the next week.

I breezed through cooking school, because no one tells you that they just teach you the same stuff from the cooking shows. Then the real fun began

I moved to Chicago and went right to work on a crushing line. It was at Bin 36 right in the loop wher I cut my teeth so to speak. Afetr a year there, I moved to Savannah, Ga and through Big fish little pond sarendipity I was hired as executive chef at a nice little beach fine dineing called Georges' on tybee. I cooked there for 2 years, then I got the idea. If I am going to live in the deep south Iwant to learn how to cook real deal soul food. That is when I started at Sweet Potatoes also in Savannah.

Next my wife was promoted and we moved to the washington dc area, Iwas kinda burnt out on the chef's schedule and looked for a food job that had banker hours.

That is when I started at Whole Foods Market. I have done manythings there over the last 4 years, ran a cheese department, ran a catering department, and now I get to teech cooking shows.

I like to BBQ and brew beer both are getting better than I can buy; It just took 10 years of trial and error.

I grind and stuff sausage, I have been perfecting my Pizza dough recipe with Father-Law for about 10 years as well

It is all about the food for me, I guess I am boring

Thanks for being here, and I am sure I will post alot and get to know all of you too.

[boar_d_laze]

Hey chef and welcome. We have heap much plenty beaucoup ineterests in common. My wife says I should be ashamed of myself for enjoying cartoons as much as I do at my age. But as a ninja from the Leaf Village, what can I say?

All the trial and error wouldn't be so bad if only there weren't so much error and it wasn't so darned trying.

BDL

[Mezzaluna]

Let me add my greetings to Boar_d_laze's! We hope you have a good look around the site; we're lots more than only the forums.

We'll look forward to reading your contributions and hope that you make Chef Talk a regular stop.

Welcome!
Mezzaluna