Hello everyone,
I am a fellow cook who has just started as the pantry and pastry "chef" at a catering company.
I do not consider myself a chef because of the lack of knowledge I have.
I have been cooking for nearly 13 years (half of it in non-gourmet aka bar food). I have just recently returned to fine dining this past year and feel I have fallen severely behind my peers and friends that I have trained with in the past. One of which has hired me as his right hand man in this new catering journey he has embarked on.
We work well together and have a rythm that is almost symbiotic in the kitchen. we feed off of eachothers energy and ideas and accomplish amazing things together. It is incredible knowing you work so well with someone with out the pain of trying to learn eachothers strenghth and weaknesses.
I have just finally realized that this is the world in which I belong and am now ready to pursue my path in the kitchen.
I seem to have a knack for desserts even though I am very self-conscious about what I am doing due to my ignorance in the field. I am hoping to learn a few tricks of the trade and share some of the ones I have picked up along the way.
Jeremy
I am a fellow cook who has just started as the pantry and pastry "chef" at a catering company.
I do not consider myself a chef because of the lack of knowledge I have.
I have been cooking for nearly 13 years (half of it in non-gourmet aka bar food). I have just recently returned to fine dining this past year and feel I have fallen severely behind my peers and friends that I have trained with in the past. One of which has hired me as his right hand man in this new catering journey he has embarked on.
We work well together and have a rythm that is almost symbiotic in the kitchen. we feed off of eachothers energy and ideas and accomplish amazing things together. It is incredible knowing you work so well with someone with out the pain of trying to learn eachothers strenghth and weaknesses.
I have just finally realized that this is the world in which I belong and am now ready to pursue my path in the kitchen.
I seem to have a knack for desserts even though I am very self-conscious about what I am doing due to my ignorance in the field. I am hoping to learn a few tricks of the trade and share some of the ones I have picked up along the way.
Jeremy
