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Ahoy!

post #1 of 5
Thread Starter 

Just found this forum. In Vegas for now, and cooking something new every day. Glad I found this on the World Wide Melting Pot.

post #2 of 5

Welcome, Benjaminblank! We're happy you found us. I'm a bit confused by your title, "home chef". Are you a (professional) chef between gigs, or a home cook (like me)? I'm always eager to hear where people got there initial inspiration to learn more about food and cooking; was there a person or experience that launched you in a culinary career, or into more innovative cooking at home?

 

I hope you have a ball exploring the whole site! Besides the forums we have cooking articles, cookbook and equipment reviews, photos and more. If you're a pro, go ahead and enjoy posting everywhere. Whether you're a pro or a home cook, you're encouraged and welcome to read everything. But if you're not a pro, please post only in the general forums. We also have many years' worth of threads and special guest discussions in our archives, so don't miss those!

 

We hope you visit and participate often. Welcome!

Mezzaluna

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post #3 of 5

 

Welcome aboard.

 

I am a publishing journalist ( food, wine, interviews on chefs and travel) , sommelier and home gourmet ... Though I am not Spanish, I live and work in the Madrid Capital and hail from Manhattan.

 

Though I have travelled and lived in San Fran and South Miami Beach, I have never been to Las Vegas ---

 

What are your specialties ?

 

Happy 2012 and best of luck, Regards.

Margcata.

post #4 of 5
Thread Starter 
Quote:
Originally Posted by MARGCATA View Post

 

What are your specialties ?


My experience predominately falls into French, American and South American  cuisines, with a smattering of other stuff. 

 



Quote:

Originally Posted by Mezzaluna View Post

 

I'm a bit confused by your title, "home chef". Are you a (professional) chef between gigs, or a home cook (like me)? .............. was there a person or experience that launched you in a culinary career, or into more innovative cooking at home?

 

I have about 8 years experience cooking professionally, I have been through a culinary program. At the moment I am not working in the industry. But I am beginning research and experiment for a cookbook or two. And have tossed around the idea for a small restaurant...that is still a few years off though. 

I added an "About Me" on my profile...I give a little history there. I grew up cooking. My influences range from my Mother to star chefs like Bourdain, Andrew Zimmer, and Historical figures like Escoffier and James Beard......and sometimes my inspiration comes from the local taco truck :-)
 

 

post #5 of 5

You certainly have broad experience. I also grew up cooking, but it didn't occur to me, a girl, that I could cook for a living. Too bad Chef Talk didn't exist then! I have a brother in the industry and know it can be a hard life. 

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