Good evening ladis and gentlemen,
My name is Daniel. I am 28 years old and living in Chicago with my darling wife Sarah. We have no children with no plans to. I am currently a cook in the United States Air Force Reserve. I was active duty Air Force for quite some time and frankly you probably don't want to know what I used to do but if you are interested you can google 2W2X1 which was my previous job.
I know many think cooks and chefs in the Air Force are awful because we often work on a grand buffet scale but I promise you the kitchen I work in is wonderful. We tend to stay away from the average and like to adventure and thus far our patrons enjoy it, both civilian and military.
However I admit the better times of my career in the Air Force kitchen is spent doing one on one work when we have small events and I am allowed to walk a line we usually don't. I cook every night in my house with a mostly pescatarian method and adore French and Thai cuisine.
Anyway, if you are still with me after this lengthy introduction I thank you for welcoming me and hope to learn much from all of you. In November I will be heading to Texas for a culinary academy and towards the very end of the year our Air Force unit is hosting a set of gourmet classes which I will be taking part of in hopes of one day making it to a restraunt or hotel.
Thanks alot and I do look forward to joining the fray.
-Kyo
My name is Daniel. I am 28 years old and living in Chicago with my darling wife Sarah. We have no children with no plans to. I am currently a cook in the United States Air Force Reserve. I was active duty Air Force for quite some time and frankly you probably don't want to know what I used to do but if you are interested you can google 2W2X1 which was my previous job.
I know many think cooks and chefs in the Air Force are awful because we often work on a grand buffet scale but I promise you the kitchen I work in is wonderful. We tend to stay away from the average and like to adventure and thus far our patrons enjoy it, both civilian and military.
However I admit the better times of my career in the Air Force kitchen is spent doing one on one work when we have small events and I am allowed to walk a line we usually don't. I cook every night in my house with a mostly pescatarian method and adore French and Thai cuisine.
Anyway, if you are still with me after this lengthy introduction I thank you for welcoming me and hope to learn much from all of you. In November I will be heading to Texas for a culinary academy and towards the very end of the year our Air Force unit is hosting a set of gourmet classes which I will be taking part of in hopes of one day making it to a restraunt or hotel.
Thanks alot and I do look forward to joining the fray.
-Kyo
