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"I came to say I cannot stay, I must be going." Greetings from the Republic of Pinkingshear.

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Hello all. I'm no longer a working cook. I'd like to but with sciatica and other bodily pains it's doubtful I could be on my feet for very long. I still cook at home and have a lovely cookbook collection but it's usually just me, occasionally for a group of friends. So it goes. I started out as a line cook in a White folk's version of Mexican food joint. At first it was okay. All of us on the line got along well, I was the lead after a few months, but then people started quitting, the pizzazz dissipated, and then some corporation bought the place, brought in that "team player" crap, made us wear ball caps and I quit soon after that. Then I went to a seafood place in the same complex and did saute and managed salads. From there it was another place in the same building, and they had me start on deep-frying appetizers. That lasted one day. I did manage to get a week's worth of pay though, which was the one benefit. That was it for a while. A few years later I move to New York City and had one day in a Mexican restaurant there, which was like working in a sauna, not well organized, and being depressed on this very hot 'n humid day did not help, so that was the end for a while. Then perhaps two decades later I joined the merchant marine and worked in the galley's on some Great Lakes freighters. Did some breakfast cooking and salads, as well as dish washing. That lasted a bit over 17 months. Now it's history. I'd love to open a coffee joint with a very small food menu but it's not really likely to happen. I did work last summer for a while for a small pickling company. Here's to the future. I hear toast is becoming a big thing in coffee shops now, at least in San Francisco. $4 a slice, but I have not verified this. Perhaps I can become the world's master toast maker, and start a show, Iron Toast. Whaddya think?

Julian
post #2 of 2

That's quite an odyssey, Julian! Maybe someday when you have your show, we'll raise a glass and... toast your success.:D

 

From the sound of it I think you'll find yourself comfortable here at Chef Talk. The community includes plenty of veterans like yourself plus a hearty dose of greenhorns and eager home cooks, many of us knowledgeable. The members hail from all over the world, so you can find a recipe for your evening meal's soup course from somebody in Thailand, your main course out of an Argentine kitchen, and your dessert from Belgium. Not a lot of places like that around like that. 

 

We've been here about 14 years, so the search tool is a good way of sifting through the extensive content here: cooking articles, reviews of equipment and cookbooks, photo galleries, etc. on top of the endless discussion threads. Don't miss the archives and discussions we've had with guests here, too. Best of all, the interactions with the other members here is priceless, IMHO.

 

Jump in and enjoy the flow. We hope you'll contribute to the richness here and also pick up some for yourself.

Welcome!

Mezzaluna

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ChefTalk.com › ChefTalk Cooking Forums › General Discussions › New User Introductions › "I came to say I cannot stay, I must be going." Greetings from the Republic of Pinkingshear.