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Hey hey!

post #1 of 7
6/2/05 at 10:39am
Thread Starter 
Hey everyone my name is Bryan, an aspiring chef to be. food runs through my blood, and is a passion that i hope to enjoy in my years to come. Im 16 and live in key west, florida (we got tired of shoveling snow :eek: ). I have many, many, many questions about the food industry and food itsef. I hope to meet chefs and amateurs as myself. I love cooking but, my conditions dont allow me cook as freely as i want, (my mom being a single mother and, we live on a ridiculouly expensive island). I hope to one day own a restaurant and work with the best of the best.

Hope to hear from you about anything



Bryan ( BC89 )
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post #2 of 7
6/2/05 at 5:52pm
Welcome to Chef Talk, Bryan. You'll learn a lot here by hanging out, reading and asking questions. We have a great search feature here that can help you locate earlier conversations about topics you may be interested in, such as how to get to culinary school, what to expect working in a kitchen, etc.

Make yourself at home and enjoy everything here! And don't miss the great articles at the main Chef Talk site. There's a lot to take in there, too.

Welcome!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 7
6/3/05 at 8:15am
bc89, you live in heaven! seafood heaven in particular!!!! you have a golden opportunity to learn how to treat a range of food that lots of people do, but few do well. we have friends who recently returned from your area with an entire suitcase filled with regional specialties like crawfish sausages, conch and andouille. you have any favorites yet or are you still tasting?
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post #4 of 7
6/3/05 at 9:48am
bc89:

Welcome aboard. You might also want to check out foodreference.com

It's run by a chef named James Ehler who is from Key West. Very informative site.

Tell him I sent ya.

Mark
Salad is the kind of food that real food eats.
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post #5 of 7
6/3/05 at 11:31am
Thread Starter 
thank you very much for your warm welcome, im still tasting and i enjoy trying as many different types of cuisines as their is. the world is a big place with many wonderful dishes, it would be a shame to waste a life on a particular taste everyday and there is no such thing as a bad dish (except a few cases :eek: ) and thank you for thr reference mark, ill check it out
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post #6 of 7
6/16/05 at 12:27am
Becoming a chef is driven by passion, so I believe. It is not a glamorous job, in reality. it is a lot of "shlepping" and dirty work--that which we who call ourselves "chefs" do regularly. Jump in--cook anything you can--Take a job as a dishwasher and ask to prep. Your learning will be in direct proportion to your drive. Good luck.
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post #7 of 7
6/18/05 at 6:40pm

Work on a yacht

You should work on a boat man! Check out www.dockwalk.com for info and crew agents to get a job. also Triton website.
I'm www.onepanwonder.com Contact me if you need more info on yachting. It Rules!!!
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