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Hello from the Left Coast

628 views 1 reply 2 participants last post by  ishbel 
#1 ·
Hello everyone,

I came across you forum by chance and thought it looked inviting. My name is James and I have been in the business for about thirty years. Off and on. My education was at BICA, Baltimore Institute of Culinary Arts. Now known as BIC, Baltimore International College, And I mentored under Gaspare’ Balsamo Exec and Owner of Portofino’s in Pittsburgh for about four years. I got out of the business for a while as my country called and I spent a few years with the U.S. Marines who lovingly dropped me and my family off in San Diego, Ca. I worked the Line at a few high end houses and Exec'ed for a few as well. Wanting to own my own place, I decided to take a job as a Police Officer (of all things) to save the money. In the interim, I hired myself out as an on site Chef for several Caterers, until I opened my Catering business in 1991 with my Brother Benjamin Although I stay strictly back of the house, I have taught my children our art and both are excellent at what they do. My son just started his first Line Station at 333 Pacific in Oceanside. He was hired by Randy Miller as a Prep Cook and was put on the Sauté' Line three days later. He went to the School of hard knocks. (My Kitchen) I have continued partially in the business (Kept my chops up as it where) until now I am looking forward to retirement as a PO and opening my own shop. So that’s me in a coconut shell.

James L
 
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#2 ·
Hello and welcome to Cheftalk.
As you can see, there are lots of members here, everyone from master chefs to 'barely boil water' beginners.

I hope you will enjoy reading some of the articles on the site and viewing the photographs - some of them are spectacular, particularly some of the cakes!

You've had a long career, so I'm sure you'll find many like-minded foodies and chefs on here!
 
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