Hello all. My name is Sanjay, and I live in Houston, TX. I've always felt a pull to cook, but let my family talk me out of it for a long while. Early this year some circumstances occurred in my life which prompted me to re-evaluate my life, and I decided I should just go for it. I've enrolled in the Culinary Arts program at the Art Institute of Houston, and will be starting classes on Monday, October 6th. I've been unemployed for the last 6 months, mainly due to a lack of jobs in the computer industry, which I was doing before the career change, but recently got a job at Pappas Seafood, and I will be working there to help fund my way through school for the next 2+ years. Glad to meet everyone and hope to hear from all of you as I begin my journey into the passion that brings us all here - cooking.
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Introductions are in order
post #2 of 3
9/26/03 at 2:14pm
- Mezzaluna
-
- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
- Select All Posts By This User
Welcome to the board, Sanjay! We're glad you joined us. You will find lots of great information from friendly people, and be able to post and read about culinary education. There are some great threads in the Culinary Students forum if you set your preferences to see older threads.
What do you like to cook? What aspect of the industry interests you?
What do you like to cook? What aspect of the industry interests you?
Thank you for the welcome. I don't have it all figured out just yet, but I heavily lean toward Cajun influences in my cooking. I figure I gotta like what i cook, and that's what I like. I'm also growing more and more intrigued with the seafood aspect of cooking, so Cajun seafood. Now, I've been interested in Cajun seafood for a while, and just happened to fall into the current job, which is a Cajun seafood restaurant. They started me on waitstaff, today was my first follow, and I am exhausted. The kitchen manager and general manager have assured me that they will move me to the kitchen side as soon as a position opens up, and I'm sure it will be none too soon, as I can't wait to get back there and start flipping fillets. Tomorrow is a second follow, but before that I have a TABC certification class in the morning. Wish me luck, and I'll be eagerly awaiting responses. OK, for fear of rambling (too late, huh?) I'll cut this off here.
Return Home
Back to Forum: Welcome Forum
- Introductions are in order
Currently, there are 214 Active Users
(8 Members and 206 Guests)
Recent Discussions
- › Recommend a brand of pistachio paste? 20 minutes ago
- › wedding cake disasters 23 minutes ago
- › Charcuterie Service 38 minutes ago
- › What do you think i should be able to do (food/skill wise) before... 1 hour ago
- › Retirement home wages 1 hour, 6 minutes ago
- › Potato...allergy? 1 hour, 8 minutes ago
- › Chinese cleavers vs. Japanese cleavers 1 hour, 34 minutes ago
- › Opening a B&B 1 hour, 39 minutes ago
- › new kid on the block... 1 hour, 51 minutes ago
- › Transglutaminase 1 hour, 53 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




