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07-25-2002, 08:48 PM
|  | Registered User | | Join Date: Jul 2002 Location: New York
Posts: 22
| |  Greetings from beautiful downtown Amenia, NY, the Home of Rock n Roll
Hi all,
I came across this site a couple of months ago and finally decided to say hello to all. Sometimes it's hard to get started. I am just sorry I didn't come across this site earlier. I recognized some of the names from other forums and knew that this was going to be a place for friendly conversation and helpful information.
I'm the chef for a country club in Dutchess County, NY and have been in this crazy business for 20 years. I look forward to the day when I can stop abusing my body and mind and start teaching others to abuse theirs. Until then I plan to have the time of my life cooking for rich folks.
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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort." - Herm Albright |
07-25-2002, 09:13 PM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |
Hi Chefgbs, welcome!
Soooooooooo, what do you cook for rich folks?
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
07-25-2002, 09:23 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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Welcome to Chef Talk Chefgbs!
Kimmie may want to know about all the food but I'm just interested in the dessert. 
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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07-25-2002, 09:28 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
| |
Hey their Chef,
From one 20+ year vet to another (with two children also) welcome.
Pick up a pan and enjoy yourself
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
07-25-2002, 09:45 PM
| | Registered User | | Join Date: Jul 2002 Location: New York
Posts: 22
| |
Hi all,
Thanks for the welcome.
What do I cook for rich folks? Why, diner food on pretty plates of course! Lunches are pretty boring - club sandwiches, cobb salads with every possible configuration being ordered, burgers, and salade nicoise. When I first started, I made the nicoise with fresh tuna grilled to order, but that didn't fly to well with the older crowd. They forced me to take it off! The nerve! So I replaced it with canned tuna and then the younger crowd cried foul. So now I offer both.
Dinner is where I'm allowed to go crazy and be myself. Within reason.
I'm not much of a pastry chef, but I give it the old college try. This Friday's menu is International Night and the desserts I'm making are:
Turkish Cherry Bread Pudding topped with Kaymak (don't ask)
German Apple Strudel
English Trifle
Flan
Soufflé Glacé a l'orange
Wish me luck, please.
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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort." - Herm Albright |
07-25-2002, 10:12 PM
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Give it your best shot kid. Let us know how you make out, seven years from now.
All the best,  |
07-26-2002, 07:33 AM
| | Registered User | | Join Date: Jul 2002 Location: New York
Posts: 22
| |
Gee Whiz,
So, do you think that's all I have left? I was kinda hoping for 10 more good years.
Ciao for now
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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort." - Herm Albright |
07-26-2002, 08:41 AM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |
Burgers...and salade nicoise! How funny 
Kaymak! May I ask? 
Good luck Chefgbs
__________________
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
07-26-2002, 03:04 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,608
| |
Welcome, chefgbs! You have colleagues here aplenty. We'll look forward to your posts.
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Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.*** |
07-26-2002, 10:21 PM
| | Registered User | | Join Date: Jul 2002 Location: New York
Posts: 22
| |
Hi Kimmie,
Kaymak is the Middle Eatern version of clotted cream. I cheated by whipping mascarpone and heavy cream.
They loved the desserts tonight but hated my hummus. First time that's happened.
Mezzaluna,
Thanks for the welcome. I only hope I have something to offer.
Ciao for now
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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort." - Herm Albright |
07-26-2002, 10:26 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
| |
chefgbs,
maybe post your hummus recipe in the recipe forum down below.
Also,don't be to concerned with what you have to offer,just relax and have some fun
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
07-26-2002, 11:32 PM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
Posts: 808
| |  Hiya
Greetings chefgbs. Good to see you.
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
07-27-2002, 04:52 AM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
Hi chefgbs!! Very nice to meet you. |
07-27-2002, 04:22 PM
|  | Registered User | | Join Date: Jul 2002 Location: Bangor Maine
Posts: 13
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welcome Chefgbs, you should try cooking for the masses up here in the wilds, they would say hummus??, whats that?
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Chef Steve
Chef Steve | |
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