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Hey Everybody!!!

post #1 of 4
Thread Starter 
Hi, hows it going chef talk, my name is luke. I'm 19, just recently(6 M's ago) graduated form culinary school, have been working at my current location for about 1 year and half. I am now a line cook there for the past 8 months or so, we just recently had our saute cook bumped up to chef and just started a new menu this past Tuesday, exciting stuff.

Little history:

I have been working in restaurants since i was 15, knew i wanted to cook since i was little and have done everything in my power to give me as much experience as possible. I attended culinary at our vocational school in High school, after graduating i proceeded to attend Northampton community college culinary arts program (was going to CIA, but money became an issue), after graduating about 6 months ago i have since been working as a line cook at Beck's. This is not my first job in restaurants, i have worked pantry in 3 other restaurants up until now.

My plans:

I would love to move to a big city, NYC is attractive but i really do not like the cold i have lived in PA all my life and am tired of it. I was thinking Las Vegas, i know casino's and resorts are a good place to have a job due to the vast assortments of types of establishments and cooking done at one place, like catering, upscale dining, cafe, bar/tavern. At some point i would love to open my own place once i am an established chef probably around the age of 35-ish.

I love cooking up-scale gourmet food, 2 chef i have worked under were both trained in this type of cooking and it has influenced me. Chef #1 worked at "union square cafe" in NYC as a sous chef before he left, Chef #2 worked at the four seasons as Chef De Cuisine, for about 1 year so it has all trickled down into my cooking style.

My style:

I believe in minimalism, little cooking, not a lot of complex recipes with 45 ingredients. HIGH quality ingredients, bold flavors and little in the way or preparation and cooking processes. I am Greek so i tend to lean towards a lot of Mediterranean style cooking.

Thank you Chef talk i hope to learn as much as possible from you guys and gals.

PS: Just bought a kershaw shun classic santoku, its amazing, i am a bit of a knife freak, i think i am going to purchase a MAC for my chefs knife.

post #2 of 4
Welcome to Chef Talk, Link. You've packed some experience into your short life, and seem to be setting your path for an exciting career. This is a great place to learn and share, so we hope you dig in and have a look at the current cooking articles, cookbook reviews and recipes; but don't miss the archives and earlier threads. That'll keep you busy for a while!

We hope you enjoy being part of this community.
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #3 of 4
HI I'm new also!
Nice to meet you!
post #4 of 4


Hello everyone!
I'm new to this site. I am thinking of a career change and I am interested in being a Pastry Chef. Right now, I am looking into culinary studies or apprentice programs. I look forward to learning from everyone. Cheers!
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