Having spent many weeks in the wee hours of night lurking in the professional forums, I finally jumped on a chance to participate here on ChefTalk. Just wanted to first thank all of the members on the largely informative and often entertaining feedback provided within the forum and secondly say hello. I've been cooking professionally since the tender age of 16, and with a brief stint away from the culinary world while pursuing a few opportunities have returned to my place behind the stove here in Buffalo, NY. Having spent my professional career in Buffalo, Wilmington DE, Philadelphia PA and New Orleans my culinary influences haven't exactly been traditional. Always looking for new ideas, insight and experiences from other culinary professionals I look forward to participating in this culinary environment.
Time to stop lurking
Aloha and welcom to Chef Talk.
Wow, you've been on some journey; you may want to share some of that in the Culinary Student forum.
Speaking of forums, the Home Cook is asked to read only on the Pro section, I hope that you will participate in the General forums too. We can bring it just as great as any five star chef!
Food, that's why we're all here, right? Is there a favorite dish that you cook over and over at home? Can't wait to see some of your snaps in the Galleries.
So glad that another lurker has jumped in, ALOHA!
Thanks for the warm welcome. While my coworkers may think my home is in the kitchen, I am a professional cook working my way back up the ladder and regaining my skills. Since I'm pulling 60 hour weeks, I have to say my favorite thing to make at home is blueberry sprouted grain pancakes with fresh New York Grade A Dark Amber Maple. Nothing quite like it this time of year.