Hello all!!
My name is Scott. I am a new comer into the world of culinary arts. However, I am not new to cooking. I have run my own on-site BBQ business for 7 years, mainly cooking whole hogs, and occasionally chicken and pork chops for weddings, parties, graduations and picnics. I cook on average about 30 hogs each summer.
Aside from that, I have been a self employed carpenter for about 8 years, and was in the automotive field before that. Back, knee, and shoulder problems have recently forced me to retire to a more "body friendly" career choice. Yes, 17 years out of High School, and I decided to go to college. You guessed it, Culinary Arts.
I am attending Le Cordon Bleu in Minneapolis, and so far, I LOVE IT!!
I aced the first part of school which was Nutritional Science, and so far am acing Culinary 101. Knife cuts are the main objective in this course. A little challenging, but I am making it through.
That's who I am. Glad to be aboard!!
My name is Scott. I am a new comer into the world of culinary arts. However, I am not new to cooking. I have run my own on-site BBQ business for 7 years, mainly cooking whole hogs, and occasionally chicken and pork chops for weddings, parties, graduations and picnics. I cook on average about 30 hogs each summer.
Aside from that, I have been a self employed carpenter for about 8 years, and was in the automotive field before that. Back, knee, and shoulder problems have recently forced me to retire to a more "body friendly" career choice. Yes, 17 years out of High School, and I decided to go to college. You guessed it, Culinary Arts.
I am attending Le Cordon Bleu in Minneapolis, and so far, I LOVE IT!!
I aced the first part of school which was Nutritional Science, and so far am acing Culinary 101. Knife cuts are the main objective in this course. A little challenging, but I am making it through.
That's who I am. Glad to be aboard!!
