My name is GSUchef and I am a chef!
Obviously, I am new to the forum and I am looking forward to "meeting" and "talking" with other culinary professionals and enthusiasts.
I have been working in restaurants since I was 15. It was a Chinese restaurant and I was hired a waiter. I hated it. I would go hide out in the kitchen talking with the cooks and prep. Eventually they showed me a few things and I thought that was awesome. One day I came in to work and my name wasn't on the line up, the owner told me in broken English that I will no longer be working as a server and that my new position was in the kitchen as prep and line cook. I thought he was pulling my leg, but no he wasn't I was going to be running the stir fry station, complete with three large jet burner woks, on the upcoming weekend. That Friday night I was neck deep in the weeds with no relief in sight. I managed to keep afloat and I survived. That was almost twenty years ago and I still keep in touch with that older Chinese man and I blame him for my cooking addiction.
I went on to culinary school, JWU, I have worked many long days and long hours and I am still enthralled with the magic of the kitchen.
Again I am looking forward to meeting and talking with fellow chefs and exchanging war stories about all the crazy things we have seen and experienced.
