They call me Sebass (short for Sebastian). Its a name that has stuck with me since culinary school, and any kitchen I find myself in. Its quick to yell in a rush to get my attention, and it has kinda grown on me (though it has caused brief inner confusion in the past when I hear people talking about the sea bass in the walk in, heh). My first kitchen position was at a fine dining italian restaurant as a prep cook, during which time I became the right hand man of the banquet coordinator, along with surviving the occasional 'get on the line so we can throw you back and forth' session. I loved it and found it to be an honor and a privilege to have the opportunity to work and learn there. Today I work as a line cook in a diner, gaining experience wherever and whenever I can. I happened to stumble on this site accidentily, and ended up looking around for a bit before deciding to sign up. I hope to learn new things here, and who knows, maybe I have some knowledge that I can pass on that may benefit others. Until then, have a good one and always remember - Mise en place.
hey there. . .
Whilst you may have stumbled on this site, Seb, you will be glad you did!
We have a membership from around the globe (I'm Scots) and all levels of culinary expertise, including cookery, but also other culinary skills, too.
Feel free to join in on on any thread you find of interest, or start your own in the relevant forum. There are three professionals-only fora, where you can post. However, please don't only post there, as those of us who are not working in a professional capacity can only read - not post in those fora!
The wikis, blogs, articles, reviews and photographs are all well worth spending time to view - and a source of much inspiration for most of our members.
Hope to see you around the boards.