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New chef from Salt Lake City

post #1 of 9
Thread Starter 

Hi, noob here. 

 

I'm 30 years old. I've cooked at a plethora of different types of kitchens. Started cooking fast food as my first job. Worked up from there. Worked corporate jobs (blech), worked small private owned restaurants, treatment facilities, sandwich shops, mostly worked at ski resort restaurants and worked a few different golf course cafes. Banquets, large and small. Worked at a pretty high end french restaurant one year (back when I didn't know anything). That was a cool job, I learned a lot. Running smaller kitchens seems to be my thing. Opened several restaurants and even did a "consulting" job once. I usually end up as an underpaid lead line cook or under-appreciated KM type. LOL...But I've been lucky enough to have a great job at a public golf course the past few years. It's an interesting job, I'm there by myself most of the time and I'm the cook, cashier, busser, dishwasher, bartender, banquet server/cook, mechanic, HVAC tech, entertainer, clown, magician, philosopher, therapist, etc... all rolled into one. They have pretty good food, nothing high end, but good american food. The manager/owner is pretty cool, generous and a good friend of mine. I make decent money there too. Better than most cooks apparently. 

 

Last year I started my own business. A food truck. It didn't work out due to family issues and the logistics of it. In other words, it was complicated. But otherwise, we were very successful and popular. Como Lomo was the name. We served Peruvian food. I'm not Peruvian, but my wife is. I've spent a ton of time living in Peru with her. The food is INSANELY good. It's become my specialty. It's all I pretty much cook for myself and friends/family at this point. I could care less about french food at this point. It's all about Peruvian cuisine! You should have seen the look on my customers faces outside the food truck having a mouth orgasm! People would be waving their arms up in the air and their eyes rolling back into their eye sockets... LOL ... I've never really seen that before in any of the other places I've cooked. And I've always cooked good and had happy customers! I hope to return to running my own peruvian food service business. Maybe a small cafe. Maybe under the same name, logos, etc... 

 

After the food truck took a shit, I had to find another job. I ended up at my old job, the golf course, again for a few months to help out with some staff shortages. Now that it's winter, I was laid off until spring (one of the benefits/worst things about that job). I ended up getting a job at a country club. Now I'm a line cook again. Doing some high end stuff once again, with an emphasis on french cooking. I enjoy my new job because I get to practice cleaning some expensive fish and cuts of meat and it's been a while since I've been on a "line", I enjoy the camaraderie and BS'ing. There doesn't seem to be a ceiling on food cost there. So, you can imagine the stuff I get to play around with (well, not El Bulli type stuff). I don't think I'll stay long, the pay sucks, but it's good to learn new things. I'll probably end up at my old job again once spring rolls around. And that's just fine with me.  After that, I may end up bidding on a golf course cafe of my own, once the bidding opens up on them. Maybe do that a few years and then open a peruvian restaurant or cafe, or keep both going at once.  

 

Well, that's who I am and what I do. Thanks for reading!  

post #2 of 9

Welcome aboard chef

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 9

Welcome to Cheftalk Vic,

 

 

Thanks for telling us a little bit about yourself and of the places your worked.. Lots of info here, when you have a chance , look through the reviews, articles and wiki's and gallery, The search bar is a great tool for research as well.

If you have any questions, please contact a Mod.

 

Look forward to seeing you around the forums.

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 9

Always good to see another Salt Laker here.

 

Phil

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #5 of 9
Thread Starter 

Thanks for the warm welcome! Phatch: do you cook somewhere I'd be familiar with? 

post #6 of 9

Just my house which I'd bet you've never seen.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #7 of 9
Thread Starter 

lol biggrin.gif

post #8 of 9

Welcome!,Some  of us are retired or semi retired and only cook home now.. 50 years cooking for others was enough.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 9
Thread Starter 

Thanks! Oh, I didn't mean it like that in a derogatory sense... I meant more like "Ah, OK, gotcha, lol". If that's what you're referring to.  smile.gif

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