I've been a line cook for ten plus years. I am not a chef, and I don't have much of a passion for food. My passion is for the nature of the F&B industry. The heat, the danger, the speed, the stress, the camaraderie, and the special atmosphere in which crude language and dirty jokes are the norm make hospitality, and in particular working behind the line, the best blue collar job for me. Ive been in the industry for long enough, and am sensible and educated and could whip up a special out of random ingredients with the best of them, but I do not by any means claim to be a 'chef'. I am a line cook, I do what I am told, and I do it well. If I am told to be creative, I'll do that too. Have a great day everyone!
Aloha Feldsparcoyote, Welcome to Chef Talk.
So glad you joined the conversation; speaking of which, we all love a good joke here at CT, check out this thread....
I think folks here can be pretty funny, although the language is kept to a G-PG level,
there might be aspiring young chefs online
Please take a moment to review the FAQ, Tutorials and Community Guideline; should have questions in regards to the site itself, you can post those in the Feedback & Suggestion forum. And speaking of forums, folks not employed in the food industries are asked to read only in the three PRO forums, so I hope that you join everyone in the general chats too.
Have you seen the Galleries yet, WOW WOW WOW!
There's some super talented people at Chef Talk, I'll be looking for your pics too.
The search bar at the top of the page is a great resource, Chef Talk has been around for more than 15 years; loads of topics have gone from here to the Moon so many times.
Take your time, look around, have a good time and once again, welcome.
Kaneohegirlinaz aka k~girl