Hello.
Just joined but I'm a forum veteran so don't be taken if and when I jump right into discussions, I can see right now that this site looks like home.
Me.
Grew up and still live in Northern Michigan, Traverse City to be exact, Cherry Capital of the World [true]. Not the U.P. though, more like the back of your left hand, tip of the pinky, thats T.C. My folks owned restaurants my whole childhood so I began very young, I vividly remember standing on milk crates while washing dishes in my fathers deli...by hand. My love for food however began at home. I recall the aromas stewing from the kitchen while my mother roasted beef, corned beef, hams and baked pies, the kicker is that these where all for Dad's deli [which had no oven] and off limits to the family...we got the canned vegies and hot dogs, often wrapped in white bread for buns. If I haven't painted the picture of a large poor family in the 70's, that was us.
Editor note*I feel like I'm writing the intro to my very own cookbook to a nation of adoring fans, sorry.
Fast track to my early twenties, 1985. At this point I had ran the kitchen at my fathers current 200 seat restaurant for several years, mostly frozen foods, cans, salad bar, gravy packets etc. It was a very succesful place, I had some good experience behind me at a young age. Had I stayed on I'm sure I'd own it by now, but the food fire was burning. I wanted more, I wanted to cook things I couldn't pronounce, I wanted to learn. I enrolled in Northwood Institute [now a university] that summer for a two year culinary degree.
By the time I was to start classes in September I had second thoughts about culinary school. I guess the clincher was thinking I was going to waste two years learning to cut onions with a bunch of putzes. My older brother was working as a buss boy at a nice resort, I meet the CIA grad Chef at the bar one night and he offered me a job right there. At that moment I knew I wasn't going to school, I called the next morning to inform them I wasn't coming.
I spent two years with Chef Charles. Glamorous at first but I quickly realized I was the dog working for peanuts and he was the [air conditioned] office chef. I now have offended every resort Executive Chef, oh well, keep those pencils sharp. :rolleyes:
From there I went to the newest and hottest fine dinning place in town, Windows. The chef/owner did time in New Orleans at Commandors Palace with Paul Prudohme in the early 80's and he brought that French Creole theme to Northern Michigan. I've been there for the better part of 18 years now and we just opened up another one 30 miles away, I'm the Chef with a partnership, we opened June 16th and things are better than we ever imagined. Our dining room has 40 seats, quest check average $79 pp and my menu changes every day.
My new place is on property with this Lake Michigan resort >resort<
Cheers.
Just joined but I'm a forum veteran so don't be taken if and when I jump right into discussions, I can see right now that this site looks like home.
Me.
Grew up and still live in Northern Michigan, Traverse City to be exact, Cherry Capital of the World [true]. Not the U.P. though, more like the back of your left hand, tip of the pinky, thats T.C. My folks owned restaurants my whole childhood so I began very young, I vividly remember standing on milk crates while washing dishes in my fathers deli...by hand. My love for food however began at home. I recall the aromas stewing from the kitchen while my mother roasted beef, corned beef, hams and baked pies, the kicker is that these where all for Dad's deli [which had no oven] and off limits to the family...we got the canned vegies and hot dogs, often wrapped in white bread for buns. If I haven't painted the picture of a large poor family in the 70's, that was us.
Editor note*I feel like I'm writing the intro to my very own cookbook to a nation of adoring fans, sorry.
Fast track to my early twenties, 1985. At this point I had ran the kitchen at my fathers current 200 seat restaurant for several years, mostly frozen foods, cans, salad bar, gravy packets etc. It was a very succesful place, I had some good experience behind me at a young age. Had I stayed on I'm sure I'd own it by now, but the food fire was burning. I wanted more, I wanted to cook things I couldn't pronounce, I wanted to learn. I enrolled in Northwood Institute [now a university] that summer for a two year culinary degree.
By the time I was to start classes in September I had second thoughts about culinary school. I guess the clincher was thinking I was going to waste two years learning to cut onions with a bunch of putzes. My older brother was working as a buss boy at a nice resort, I meet the CIA grad Chef at the bar one night and he offered me a job right there. At that moment I knew I wasn't going to school, I called the next morning to inform them I wasn't coming.
I spent two years with Chef Charles. Glamorous at first but I quickly realized I was the dog working for peanuts and he was the [air conditioned] office chef. I now have offended every resort Executive Chef, oh well, keep those pencils sharp. :rolleyes:
From there I went to the newest and hottest fine dinning place in town, Windows. The chef/owner did time in New Orleans at Commandors Palace with Paul Prudohme in the early 80's and he brought that French Creole theme to Northern Michigan. I've been there for the better part of 18 years now and we just opened up another one 30 miles away, I'm the Chef with a partnership, we opened June 16th and things are better than we ever imagined. Our dining room has 40 seats, quest check average $79 pp and my menu changes every day.
My new place is on property with this Lake Michigan resort >resort<
Cheers.
