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Yes, Brooklyn is still part of New York City

post #1 of 4
Thread Starter 

Currrently from Brooklyn. I've been battling kitchens for odd 50 years, having 'catered my way' through school in the 70's - selling to home, academic, and gourmet outlets. The personal recipe file goes back decades, but is constantly edited and updated with every use. New ideas for recipes tend to come from interviewing ethnic friends (Swedish breads, Russian pot roasts, French pastries, etc.) Also compulsively scientific - running tests on acidity effects on food colorants, pan weight effects on baking, and so forth. Pretty good at most cakes, quite a few original cookies, and always looking to learn new techniques.

post #2 of 4

Welcome from a fellow Brooklynite(I was there when the Dodgers were .

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...

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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 4

Welcome sounds like you have some excellent real world experience. Glad to have you.

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)
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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
post #4 of 4
Quote:
Originally Posted by theaterman View Post
 

Currrently from Brooklyn. I've been battling kitchens for odd 50 years, having 'catered my way' through school in the 70's - selling to home, academic, and gourmet outlets. The personal recipe file goes back decades, but is constantly edited and updated with every use. New ideas for recipes tend to come from interviewing ethnic friends (Swedish breads, Russian pot roasts, French pastries, etc.) Also compulsively scientific - running tests on acidity effects on food colorants, pan weight effects on baking, and so forth. Pretty good at most cakes, quite a few original cookies, and always looking to learn new techniques.

 

Grew up in Queens...been forty years though....and I'm sure that place has changed.  Brooklyn Dodgers? I remember them!!!

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