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Newbee from Wisconsin

post #1 of 15
Thread Starter 
Hello. My name is David and this is my first post on the board. I'm a chef in Wisconsin, working at a little Country Club kind of in the middle of everything and nothing. I am a self taught chef with a marketing degree, married and just happy to find someplace to talk to others in the industry.
"A brave man likes to feel the rain on his face." "Yeah, but a wise man knows when to get in out of the rain."
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"A brave man likes to feel the rain on his face." "Yeah, but a wise man knows when to get in out of the rain."
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post #2 of 15
David , Welcome !!! I am also a chef from Wisconsin and welcome to the forums . Where are you located ? What are your favorite ingredients to use ? :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #3 of 15
Welcome to Chef Talk, David! We have another member here, Pete, who's also a cc chef, near Fond du Lac.

This site is great for connecting to kindred spirits no matter where you live. We'll look forward to having you with us.

Welcome from another Wisconsinite--
Mezzaluna
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post #4 of 15
Thread Starter 
My location is in Beaver Dam. My favorite ingredients are usually based on seasonal avalibility. But, top runners and always favorites include parsnips, rabbit, a good Brie and pears.
"A brave man likes to feel the rain on his face." "Yeah, but a wise man knows when to get in out of the rain."
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"A brave man likes to feel the rain on his face." "Yeah, but a wise man knows when to get in out of the rain."
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post #5 of 15
Welcome, David! I'm Sam in Milwaukee. I'm not a chef, but a dedicated home cook.
post #6 of 15
Hey Sam , I am from miltown also , The east side. I am now in minnesota cheffing at a private golf club. Welcome aboard !!! :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #7 of 15
Wow! Seems like we have good representation from Southeastern Wisconsin. :bounce:

Where do you guys like to buy your ingredients for home cooking? Since I'm west of 124th Street, my best places to shop are Sendik's, V. Richards, and Penzey's. I don't use much bread, but when I need something nice I go to Great Harvest in Elm Grove.

Any recommendations beyond these?
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post #8 of 15
I used to shop at Sendik's on oakland ave. in Shorewood and the Downer location also. Spendy but worth the extra. I haven't been there in 10 years though. :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #9 of 15
Welcome David!!! As stated earlier, I too am in Wisconsin, though no longer at the CC (couldn't deal with all the CC BS). I am now the Banquet Chef at the Heidel House in Green Lake. As far as where I like to shop, up here, in FDL, there aren't many choices. I am thrilled that Penzey's opened a store in Appleton, and I try to frequent the numerous meat markets in the area. I am just very glad that either my wife or I get down to Chicago quite often. We do a lot of stocking up there. I am intrigued by the new Pick-n-Save that just opened in town. Lots of organics, high end flours, bulk, free-trade coffee. Be interesting to see how much stays 6 months from now. FDL has quite a large number of very rich people in town, but not sure if they will be willing to spend the extra money on these better products.
post #10 of 15
Quite impressive how well WI is represented here. I am also a sconny native currently chefing in the door county. Welcome.
post #11 of 15
markswill , Where in DC do you chef ? i get over there 5-6 times a year [ on the rock ] I usually stay on the quiet side but I am always on the bayside when I am awake. :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #12 of 15
Markswill, hello to you too! My husband and I took our first trip together to Door County. We stayed in Ephraim and enjoyed biking in Peninsula State Park. Aside from an interesting meal beneath the goats at Al Johnson's, the only other meal I remember was at The Summer Kitchen. The food was fine, but the garden out front was beautiful. What's tasty up your way? How do you use the cherries and other fruits?
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post #13 of 15
I currently work as GM/EX.Chef at Portofino Trattoria which is right in Fish Creek. Its a nice little place, far from pretentious.
As for the fruits, there is a fair amount of quality apples and cherries. My favorite dessert with cherries is a stuffed crepe with a warm cherry kirsch sauce and a touch of creme anglaise. It usually hits the spot. There is very many options to use cherries in savory dishes. Well, good to hear from those that get up to this area, please stop in some time.
Respect...
post #14 of 15
Yeah , I know exactly where portofino is on top of the hill, Say hello to Carlos for me . Have you been out on the tues. booze cruise ? I know some of the employees at the Bayside , Richie , Steve with the cut up hand by the way how is his hand ? Does Annie [I think that is her name ? ] still bartend by you ? She used to work at the Bayside . Anyway see you in the spring . :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #15 of 15
Chef,

Welcome to the site - I came across a post you made earlier when I was doing a search on Venison America. I am one of the owners of Venison America. Are you looking for a source for Game Meats?
http://www.venisonamerica.com

"I have never met an animal that I did not think looked tasty"
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http://www.venisonamerica.com

"I have never met an animal that I did not think looked tasty"
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