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The wait is over...here I am, but seriously

post #1 of 5
3/19/08 at 4:38pm
Thread Starter 
Greetings all. I just joined. I am a professional chef with ten years experience, most of which is in fine dining. All in Detroit, however, so that statement can be taken with a grain of salt. I am currently the executive chef at a private boat club. As that provides little in terms of culinary challenges, most of my interesting cooking involves small projects for my own personal enrichment. Currently, and for some time now, these include all manners of charcuterie (sausage making, salting, drying, confiting...), putting anything I can find in a food saver bag and sous viding, and tinkering some with molecular gastronomy. Prior to becoming a chef I earned a degree in chemical engineering and my culinary education was self directed rather than formal. In addition I am a tremendous fan, as my wife can attest, of beers, wines, and spirits. I periodically brew beer and make liquers.:beer:
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post #2 of 5
3/19/08 at 6:32pm
Welcome!! If not the work that challenges you, you must challenge the work itself. I love and live by that quote, and it sounds as though you do too!!
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post #3 of 5
3/19/08 at 8:05pm
Welcome to Chef Talk, Chef Brian. We have a number of people here who are into charcuterie as well. (The search tool can help you find those conversations.)

Ah, Detroit- my husband is from a suburb just to the north.

What is the menu like at your club? I've heard clubs are notorious for not wanting big menu changes. Is that true of yours?

We hope you get a look at all the great stuff on this board and take part in the community as often as you can. We hope to learn from you and to share with you.

Regards,
Mezzaluna
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post #4 of 5
3/19/08 at 8:52pm
Thread Starter 
Mezzaluna,

Let me thank you first for the kind welcome. Suffice it to say that the club food in Southeast MI. (with some exception...I do not mean to insult all) leaves much to be desired. As a chef with some significant training it does provide more "experimentation" time than most chef gigs and provides financially to fund more experiments at home. I look forward to sharing and learning more here in the future.

Thanks,

Brian
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post #5 of 5
3/20/08 at 6:51am
You're very welcome. We hope you'll visit often!

Mezzaluna
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