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Event cook in Florida

post #1 of 4
Thread Starter 

Back in my wasted youth, I worked as a short order cook, a line cook and a dishwasher.  These days, I earn my money leading a R&D group in the technology world.  I still cook however.  In addition to keeping a smile on the faces of my family and friends, I do occasional (8-10 a year) events.  A typical event might have 60 to a few hundred guests.  I'm really good on soups and gumbo but also enjoy outdoor cooking.  I'm the go-to guy for hog roasts in my community. 

 

I showed up here looking for an answer to a specific question but found a community that seems to be friendly,  positive and focused on food.  I'm planning to stick around.

post #2 of 4

We all  will all be happy to answer whatever questions you have.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4
Thread Starter 

Thank you chef.

post #4 of 4

Welcome TallyCast. Great that you got the experience of cooking on a line. It really teaches you so many things about being organized and focusing on the task at hand. Really can prepare you for so many other tasks in life.

 

Please enjoy the forums.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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