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Wiener Schnitzel with grits and maple syrup.

post #1 of 8
Thread Starter 

Made you click! bounce.gif Sorry...but "New guy" or "Hello from Vermont" just wouldn't have been me. lol.gif

 

You've inferred the Vermont part by now. I'm originally from the outskirts of Vienna (Wien) Austria, and I spent a couple of decades in Atlanta, GA. Since I enjoy causing a good "What the ..." reaction and amusing people stating a little of my background in culinary terms seemed like a good idea.

 

I've had a keen interest in food virtually since birth, and became interested in cooking in my early teens when I was introduced to peanut butter, a substance not readily available in Austria during the early 70's. Figuring the name of the product hinted at the recipe I commandeered a meat grinder, peanuts and butter and took matters into my own hands. The "butter" part obviously turned out to have been a misunderstanding, but hey, I tried and it wasn't bad. As a matter of fact, my little sister was so taken with it, she decided to glue her intestinal tract shut by consuming the rest of the batch in one sitting as soon as it was left unattended. She apparently did quite well, a bit surprising seeing the butter's inherent lubricating properties, and to this day despises peanut butter as a result of my grandmother's decision to take a speedy and direct approach to address the issue.

 

Well, I've miserably failed at making this a quick hello already, but let me try to get it wrapped up. Foodie/Cook pretty much my entire adult life but didn't get around to trying to make a living at it until a little over a year ago and here I am. I stumbled across this forum while trying to learn more about knives, which I hope none of you will end up regretting. So, Hello from Vermont! peace.gifwink.gif

post #2 of 8

…schnitzel, grits and maple syrup… wisenheimer!

ALOHA, WELCOME!

There are a boat load of characters here at Chef Talk, I think that you’ll fit right in.  But… can’t boil water?  Foodie/Cook pretty much my entire adult life” , HMMM...

It sounds like you’ve already taken a look around town and know the lay of the land.  I encourage you to review the FAQ, Tutorials and Community Guidelines.  Also, the Search bar at the top of the page is a great help, as many topics have been around the world ten times over, and you know, broken record and all.

A note, folk not employed in the food industries are asked to read only in the Pro Sections, but it’s kinda’ neat-o to look in on them.

HAPPY COOKING!

post #3 of 8
Thread Starter 

Ok, gonna try this again, this time without trying to turn it into a comedy act that winds up amusing primarily to myself. I updated my "experience level" to "line cook" as well. I'd picked "can't boil water" because none of the others were that great a fit and again...trying to be a comedian.

 

My name is Tony (Anton, but that's mostly reserved for my mother when angry). I'm a 25 year IT guy whose employability evaporated after the .bomb in the early 2000's. A bit over a year ago the opportunity to attend a local culinary program presented itself, and since I've always enjoyed cooking, I decided to undertake a career change. I was offered a job as a line cook immediately after graduating from the program at the recommendation of a classmate and worked there for almost a year. The job is at a college, which unfortunately means some kind of an unpaid break is always just a few weeks away due to all the breaks and vacations in a school year (in the U.S. at least). I stuck it out for the duration of the school year because I didn't want to start jumping around immediately upon getting into a new career, but now that summer vacation and it's 3 month plus unpaid layoff are upon me, I'm in the market for new opportunities. I had an interview earlier today and will start working at an italian eatery on a trial basis in the next couple of days. So far I've learned that cooking is far from an easy way to make money, but I'm enjoying the challenges, save the ones presented by the physical aches and pains, and I'm looking forward to the continued learning experiences.

 

/tony (aka tones)

post #4 of 8

Okay! Gotcha. It sounds like you're off on a real adventure, Tony. Best wishes for much success!

 

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #5 of 8
Thread Starter 

Love your username :)

post #6 of 8

??  who me ??

post #7 of 8
Thread Starter 

I meant Mezzaluna, but yours is nice as well. I had to look up what kaneohe was, wasn't sure if it was a place or a thing. I guess the way this forum is formatted, when I reply to a post in a thread, it's not clear which post I'm replying to unless I either quote the post or address the poster by name...  Good to know. My first reply was in response to your post and I did forget to say thank you for the welcome, so thank you! biggrin.gif

post #8 of 8
Quote:
Originally Posted by Tones View Post

. I had to look up what kaneohe was, wasn't sure if it was a place or a thing.

 

Kane is man in Hawaiian

Ohe is thin or skinny in Hawaiian

Kaneohe is the small town that I am from in Hawaii, on the island of Oahu

but we now live in Arizona, go figure!  from the rain forest to the desert...

 

so I chose my user name as Kaneohe-girl-in-AZ, k~girl seems to be easier around here  lookaround.gif

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