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Hello from Almost Columbus, Ohio ( Delaware, OH)

post #1 of 3
Thread Starter 

I've always thought that food is one of the greatest sensual treats in life. When I was younger, I was serious about going into the culinary arts... but was discouraged by one of the people I talked to... discouraged because he said.. " If you plan to get married, being a chef is not a good choice"... So... 25 years later I"m still not married or a Chef... One of life's lessons I guess...


But it is never too late! Right? I've been reading a Peter Reinhart's "The Baker's Apprentice" and think I've found a new love... I mean, I've got to do better than that whole marriage thing right?  My goal is to internalize what Peter is teaching.. and become a skilled baker. I'm probably too old, but I hold that "fools hope" of maybe having a small shop some day.... Who knows.. does not hurt to dream I guess.


I am humbled by a website of so many artisans in the culinary field... I am looking forward to learning from your experiences and hope, when I get stuck on this road, that some of you can point me in the right direction.

post #2 of 3

Aloha, welcome to Chef Talk! You have come to the right place!

I'm with you, nobody else gets me... You do what? You cook food? It's like speaking a different language.

Take a look around and if you have any questions, one of us Mods would be more than happy to help you out. A note, the Pro section is for folks employed in the food industries, those of us who are not are asked to read only there.

I hope you are a shutter bug, pictures of the dishes that the wonderful people here at CT make are so awesome, I'd love to see some of yours too. You know it's never too late for anything, dream big and just do it!

Once again, welcome to Chef Talk, bake on!

post #3 of 3
Thread Starter 

Hello Hawaii and thank you for the nice welcome!

     I'll try to get some photos of what I do.. To be honest, I've got a ways to go before my creations will be photo worthy.. I'm still learning the fundamentals... I love experimenting...   and pushing limits and traditions... I guess I'm a "rogue baker" :) I"m not sure if you are familiar with Peter Reinhart's book "The Baker's Apprentice"... it is almost a college text book in scope... I really feel I'm going to learn a lot from his book.  I"ll try to share my successes!



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