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New from Texas

post #1 of 3
Thread Starter 

Hey guys! 


I've been looking for a new medium to discuss food and drink.  Well, here I am!  Let me give a brief intro as to who I am and what I do.


My name is Matt, I am not a chef.  I recently was given an offer to be part owner of the restaurant that I've worked at practically my whole life.  I started out there almost nine years ago at the age of 15 as a dishwasher/ all around kitchen bitch.  I got paid $5.00 per hour as a contract laborer, and had to work my way up to kitchen helper, then to lead cook (which I've been for quite some time now).  After a year, I'd get a dollar raise, after an other year, I get a dollar raise, and so on...  The restaurant is called Big Daddy's Ship Store and it's located right on the water of Grapevine Lake (Texas).  Being on the water means exactly what you might think, catfish swimming around, seagulls, ducks, kids, boats, and of course a seasonal time to make money.  When it cools down in the winter time, business slows and we have to become extremely creative and find ways to stay afloat.  What we originally specialized in was burgers, and I mean lots of them.  We've always hand made our 6oz patties and season them liberally with salt, pepper and garlic powder mixed to our own specific ratios and cooked on the flat top.  We use a very fatty beef (73/27) which makes the beef super tender and greasy.  As the years turned, Jon, the original owner, became more ambitious with his menu and created a whole outdoor kitchen where dinner specials are prepared on weekends.  Anything from hand cut Rib-eye steaks to blackened Mahi Mahi and craw fish etoufee.


Anyways, this year will be different for me.  I'll be self employed for the first time in my life and 50-50 owner of a successful restaurant that I've worked my way up from nothing to something.  Oh, and did I mention my girlfriend and I just had our first child?  Yep, it's gonna be a crazy year!.  

post #2 of 3

Welcome to Cheftalk - and well done on all you've achieved so far in life and work..   You seem to have the balance about right!


Our membership is from around the globe and all levels of culinary expertise - from masterchefs to those just starting out to learn to cook.  I fall into the category of enthusiastic amateur.


The wikis, blogs, articles, reviews and photography on the site are well worth spending time to view - and can be a source of much inspiration, too.  There are 3 professional fora where you can discuss things with others in the culinary trades.  They are read-only for those of us who are not currently employed in a culinary capacity, so I do hope you won't only post there, as we all like to find new recipes and views of various dishes...!


Hope to see you around the boards.

post #3 of 3
Thread Starter 

Thanks!  I feel this site will be a great tool and I will utilize the recipes and advice wisely.

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