This is my first time joining a Chef's forum, I'm looking forward to interacting with all of you avid food lovers out there- seasoned chefs and newbie cooks alike! I will need a lot of advice, so should you feel like imparting me with your culinary wisdom, please don't be shy and post away!
Quick background about me : Been a short order cook for 5 years. Following that I worked as a cook at a catering company, both on premise and off, for 3 years. Currently working at casual dining as prep/pantry but is about to put in my two weeks notice for a job as a expeditor/ stewardess/ chef's assistance for a higher volume restaurant. (I can totally see myself spazzing out once the tickets start rolling in , lol).
Credentials: B.A. in Psychology in Human Development, city sanitation certificate, gold star from my first grade teacher.
Most of the things I have learned about the trade are through the jobs I've held, the chefs that I have pestered, and the books I have read- thank god for the On Cooking culinary textbook.
I currently don't specialize in one type of cuisine, although I have been mainly working with American cuisine, but I do follow the french cooking methods when it comes time to cook.
Already then, thank you for reading this post, I wish you a good day, and enjoy your next meal!