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Hello from Nebraska

post #1 of 3
Thread Starter 

Hi guys and gals,

 

  New to the forums and wanted to stop by and give my lil intro.

 

  Born and raised in Cleveland, Ohio area. Got into my fair share of trouble there and got tossed in the clink for a while. When I got out I left Ohio and vowed never to return. Moved from Clev. to Kilgore,NE (Population 87) Total culture shock. The days of being a factory grunt were over, I had to try to find a new trade. The only places open to me where 25 miles away and it was either customer service in local businesses  or the food industry. I started working at a local pizza joint as a cook. Boring work there and was feeling under appreciated. I set my sights on working in a local cafe/sports bar. I ended up getting hired and went from never setting foot in a cafe kitchen to working 7 days a week cooking breakfast and lunches for the local yokels and the tourists. I was seriously into drinking and partying and got ants in my pants one day a bailed to Colorado Springs. I moved around for the next 12 years taking different types of work depending on where I was and what was available. But I always preferred cooking. I found myself in McPherson, KS and was hooked up in a long term relationship, a daughter and a premade family. I decided it was time to settle down and decided Nebraska was where I wanted my daughter to be raised. We moved there, found a house to buy on a land contract. I got rehired at the cafe I originally worked at. The original building burnt to the ground a few years back and the kitchen is bigger now. Only thing open was a dishwasher spot. I worked there until a cook quite and I took his hours. I had my issues with the way other cooks did there job but I stuck it out. I actually had it with the cook who was working there from the time I bailed to Colorado and was there the whole 15 years. He left and never came back. The other cook we had was one who gets mad when orders come back and throws a fit the whole day. The kind that just brings your whole day down. Well now he ended up in jail. Basically I am now the head chef having to train a slow dishwasher to be a cook. But anyone who wants to learn can do it. I am going to be making some changes with how the kitchen staff is run so I can get it the way I want it to be. Sad to say, but I hope no one bails the other cook out of jail.

 

  OK sorry my short intro turned into a mini-series. Stay tuned for future episodes. LOL

post #2 of 3

Aloha, Welcome to Chef Talk

LOL!  You’re a pretty funny Guy! 

That’s some intro, I gotta’ say, I haven’t seen one like that before!

With over 40,000 members I think that you’ll be busy chatting, sharing and exchanging ideas with people from around the World.

Now, don’t forget about us Home Cooks, we have plenty on the table every night!

The Articles, Reviews and the Galleries are pretty fab; the Search Bar at the top of the page can show you topics that have been discussed previously.  Check ou the Special Guest forum too, pretty cool stuff.

Once you’ve reviewed the Community Guidelines and the FAQ and you have questions in regards to the website, feel free to PM one of the Mods or Admin people, everyone has great respect for one another.

post #3 of 3

Ha, great mini series we want to hear more. Hope you enjoy the community and get involved. We have a great pro community to help you with training issues and if you have time share your knowledge with the non-pros.

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
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