Hi everyone, My name is Shanks.
I guess this forum is for you to know a little about me, so here it goes, I grew up in the Niagara region, i started cooking with my mom at home than i worked at a pub, and i always said i was going to college for cooking, but when the time came to apply for schools i, for some reason decided i did not want to do that any more but after 2 years of advertising and radio i applied to Niagara College and got in. When my year was done i a was a few credits short of graduating but i figured i already in the industry so why do i need the certificate, well 5 years later i regret that decision so i am currently finishing up my courses and still working a kitchen and hopfuly after i am done school i will work on getting my Red Seal, so when chef talk asked me to classify myself it was a little hard, I am a Line Cook, Culinary Student who has been cooking for about 10 years so i guess that would kind of make me a profesonal.
I guess this forum is for you to know a little about me, so here it goes, I grew up in the Niagara region, i started cooking with my mom at home than i worked at a pub, and i always said i was going to college for cooking, but when the time came to apply for schools i, for some reason decided i did not want to do that any more but after 2 years of advertising and radio i applied to Niagara College and got in. When my year was done i a was a few credits short of graduating but i figured i already in the industry so why do i need the certificate, well 5 years later i regret that decision so i am currently finishing up my courses and still working a kitchen and hopfuly after i am done school i will work on getting my Red Seal, so when chef talk asked me to classify myself it was a little hard, I am a Line Cook, Culinary Student who has been cooking for about 10 years so i guess that would kind of make me a profesonal.
