Hey everybody, my name is Nick. I have been working in kitchens for 12 years. My main interests are Japanese and Italian cuisine. I am currently working at a high- volume fine dining restaurant where I run our seasonal restarant's kithchen for four months a year. The rest of my off-season is spent as a tournant in our year-round restaurant, where I also do a lot of catering and banquets. I frequently participate in charity functions and culinary competitions(as much as my schedule allows) and spend as much time as I can learning (reading, watching t.v., EATING). I prefer to use one-sided Japanese style knives. I have no (and have no desire to) formal education in the culinary field (nothing wrong with it, just not for me). I have always considered myself a student, even when I am teaching. One of my mentors told me- "when you think you know it all, you are obsolete" !WORD!
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9/17/07 at 10:01pm