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Hello from Florida

post #1 of 10
Thread Starter 

I stumbled upon this site doing a google search trying to solve a computer glitch and found the issue discussed on this forum.  I was instantly head over heels as I am a ex-pro chef and full-on foodie. I have over 20 years in the restaurant/catering/private chef industry at all levels of service.  My formal training is with Italian cuisine but have branched out to many others.  My darkest culinary secret is that French cuisine is my weakest, but I am versed enough to fake it well.

 

I am not currently employed in the culinary world because my computer skills have provided me an income and schedule that no restaurant can match.  However, I still cook for real all the time.  I am very excited to meet other chefs and foodies to learn and share and am excited to help out those who are just starting out in this wonderful world of flavor and passion. 

 

Pastry is an alien world to me, but I do have a 7qt kitchen aide mixer and curiosity.  I am semi-fluent in wine and amateur brewmeister.  Good food, drink, music, and company makes the world go round.

 

Cheers

Hoff

post #2 of 10

Hello ChefHoff!

 

We are a wide and diverse membership here - from around the globe (I'm Scots) and all levels of culinary abilty.  I am sure you will find a lot of kindred spirits here.

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  The wikis, blogs, reviews, articles and photographs are all well worth spending time to view, too.

 

I hope to see you around the site!

post #3 of 10
Welcome glad to have you and hope you enjoy the community. There are a lot of us former chefs around so you are most welcome.
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
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
post #4 of 10
Thread Starter 

Hello Ishbel,  Thanks for the welcoming words, I do think I will enjoy this site very much.  I saw a post from you on another thread regarding your love of Indian food and its prevalence in the UK.  I have been toying with the differences between Authentic Indian, UK Indian, and American Indian.  I am a capsaicinaholic so I love the real deal, but people in my parts aren't so adventurous.  It seems UK style is the perfect middle-ground between Authentic and American style, so I usually emulate that in my dishes. 

btw - I am a large fan of Scots and their culture.  One of my closest friend hails from the Mcdermott clan, and I have learned much about the heritage.

 

Nicko - thanks also for the welcome, I'm sure we will bump into each other quite often in the future.

 

Cheers!

 

post #5 of 10

ChefHof

Our 'Indian' cuisine in the UK is mostly Bangladeshi in origin.  According to my Indian friends, they, the Bangladeshis are the most talented chefs.

 

I was taught to make curries and other 'Indian' dishes by fellow students many, many years ago.  I think 'ours' are pretty authentic.  Certainly more authentic than the 'Indian' dishes I've eaten in Australia, for instance!

 

I'm a Scottish historian, and have a deep interest in our culture and cuisine - if you ever have a question about a 'genuine' Scots recipe, I'm your woman!

post #6 of 10

Hi

Welcome to this forum. Have a nice day!

post #7 of 10

Hi !!  Welcome  /  Where here in Florida are you. I am in South Florida to. PB County

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

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 #8 of 10
Thread Starter 

Hello Mit.  Thank you.  Have a great day as well.  EdB - greetings sir.  Just a little north of you in SLC.

 

post #9 of 10

Hello from a fellow Floridian, I am in Ft. Lauderdalechef.gif

 

You will love it here, better sense of community here then most cooking forums!

post #10 of 10
Thread Starter 

Hello Linny.  Thanks, I think you are right.

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