New to the site, wanted to stop by and say hi.
I'm 19, and I've been a line cook since i was 15. I started cooking when I was very young. I learned things like hand-making pasta and many Italian classics from my grandmother whenever she visited the states. Most anything else I know about cooking I taught myself or learned on the job. My senior year in high school, my dad told me an education in culinary arts has no value to society, so I went off on my own in pursuit of my culinary dreams.
Now I find myself in the High Country of North Carolina working for a great chef from whom I have learned a great deal and hope to learn a great deal more.
I stumbled across this site in search of some advice for adding a bit of flair to a bearnaise sauce we use at work on our filet. It seems the folks here certainly know their stuff. I look forward to being a member of this community.
-Lerch
I'm 19, and I've been a line cook since i was 15. I started cooking when I was very young. I learned things like hand-making pasta and many Italian classics from my grandmother whenever she visited the states. Most anything else I know about cooking I taught myself or learned on the job. My senior year in high school, my dad told me an education in culinary arts has no value to society, so I went off on my own in pursuit of my culinary dreams.
Now I find myself in the High Country of North Carolina working for a great chef from whom I have learned a great deal and hope to learn a great deal more.
I stumbled across this site in search of some advice for adding a bit of flair to a bearnaise sauce we use at work on our filet. It seems the folks here certainly know their stuff. I look forward to being a member of this community.
-Lerch
