Hi, I glad to hopefully meet you all. I have a little experience in kitchens and I like to feed people good food. I will try to do the best I can to learn and share experiences, strength, and realities about the food service industry. My Father was a Chef, my Mother a waitress, my Brother a line cook and little ole me. I have a well rounded culinary education of the basics and a few signiture dishes of my own. I have worked in small kitchens to large (high volume) operations. I'll always want to improve my skills at they have been good to me. I know a little about carving ice;12 blocks so far. I have worked on lines, buffets, bakeries, private country club, coffee shops, fine dining, casinos. I have been certified through the National Resturant Association Educational Foundation in Applied Sanitation, Supervisory Management and Serve Safe Qualified 5 times. My personal library includes such books as Larousse Gastronomique, The Escoffier Cookbook, Nutrition for the Foodservice Professional, Sauces 2cd Edition, The Art and Science of Culinary Preperation (ACF), The Professional Chef 4th Edition(CIA), The New Professional Chef 6th Edition (CIA) just to name a few. I'm not sure right now what I want to do professionally, but I like to cook and look forward to interacting with all of you. Thank you in advance for your welcomes :)
Give me 12 on 6, 9 on 3 easy all day, Fire 20 NY's, 10 Ribeye's all temps and 4 Porters well on the fly!
Drop 6 shrimp dinners, 5 fish, 7 chicken, "Hey, new guy! it's a ticket not a book, hang it!" "Let's go ladies!""Get these single-outs out of the window!"
Drop 6 shrimp dinners, 5 fish, 7 chicken, "Hey, new guy! it's a ticket not a book, hang it!" "Let's go ladies!""Get these single-outs out of the window!"
