Hello, I'm Jon from south Texas. Been in the restaurant/food service industry for about 20 years. Started out bussing tables and washing dishes in a country club. Moved up to server and banquet server, then formal dining. I wasn't happy with my situation at the time, so I accepted a job in a brewery. Was having a great time doing that, but the owner lost interest and closed the business. Then I took a job as a bartender/server in a brew pub. I was friendly with the kitchen staff and became really interested in cooking. There were no open positions in the kitchen there, so I found one in a small country cafe that served the most incredible burgers I had ever tried. I was immediately hooked on working in a kitchen. I stayed there for 5 years and had a great time. I decided this was what I wanted to do for the rest of my life. I accepted a job in a much bigger and busier seafood restaurant. Both of the chef/owners were culinary school grads, and they urged me to attend the newly opening CIA branch here in San Antonio. All that was offered at the time was a 30 week culinary course. I applied and got a partial scholarship. Happy to say that I graduated at the top of my class. I have been working in numerous kitchens all around this area ever since, trying to find the perfect fit. I am now looking into becoming a private chef. I just joined here today to learn what others in my situation are doing. Any advice you all have would be appreciated. Thanks! great to be here.
Greetings food lovers!
Aloha, welcome to Chef Talk Jon.
WOW! That is some journey you've been on, you might want to share in the Student forums.
I'm sure that you've already found the Pro forums, but don't forget about the Home Cooks here, we bring loads to the table each and every night to feed our family and friends.
If you have any questions in regards to the site itselk, please post those in the Feedback & Suggestion forum.
I hope to see some of your handy work in the Galleries soon!