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Top of the morn'

post #1 of 3
Thread Starter 

Long time lurker, first time poster.

 

I am a line cook at a chain restaurant in Northern Ontario (we don't really have anything more than chains around here, unfortunately).

 

I was homeless for the formative years of my adult life, going kitchen to kitchen as a temp dishwasher. And have only just recently settled in a small city to be near my children and managed to secure a line cook job that I've held for nearly six months.

 

I'm kind of older to actually start finding my roots in cooking (though cooking in a chain restaurant, let's be honest, is a rather loose wording), but I figure better late than never.


I'm going to pose a lot of questions to you guys and learn as I go.

 

Pleasure to meet you.

 

Name's Brandon.

post #2 of 3

Welcome to the community, Brandon! A good many of us kind of filtered into the kitchen from front of house or the dish room, or even from an office in an IT company. You never know where we started, but we all share a love of food and cooking. That, and the willingness to share and listen, is all that matters.

 

Since you're not really a newbie to the site, I won't elaborate on all the virtues of it. Is there any particular feature of Chef Talk you particularly find entrancing or most useful? For me, it's definitely the members themselves. Where else can you have a conversation with someone from another part of the world about his/her native cuisine, or learn from a talented cook how to prepare what, to you, is an exotic dish but to them is daily fare? Even after 13 years that still amazes me.

 

I'll add only that we hope you visit often to share, learn and add your experiences to the wonderful mix here. 

Best regards,

Mezzaluna

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post #3 of 3
Thread Starter 

I've found a lot of the conversations very insightful concerning cooking professionally. It's the reason I purchased a copy of CIA's Professional Chef and took the dive into playing with my first knife kit (Wushtof Classic - seems to be an up and down choice around here). I'm always looking for new things to discover and having people who've lived this life further along than myself to communicate their ideas and beliefs lead me to believe that I can improve both my work ethic and productivity that much more.

 

I've also enjoyed the articles delving into food history and knife use tutorials (though the claw seems to come uncomfortably to my hands).

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