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Hello, I suppose.

post #1 of 2
Thread Starter 

Introductions always seem pointless. I could be making everything up. I'm not, but you can't know that. Hopefully some of you will indulge my narrative.

 

I've been a line cook for 10 years. My first job in a kitchen was a dishwashing job at age 15. The pub where I worked had a very generous food discount for employees: 50% off everything while not working. However, while we were working, we were allowed to have anything we wanted, and as much of it as we wanted free - the catch was that we had to make it ourselves.

 

About 2 weeks into my job, I got bold enough to make myself a 9 oz fillet. My boss - who I suppose you could call a chef - took notice when I took the liberty of also starting a few new tickets that had come in.  He let me finish them, showed me how to plate the food, and asked me if I wanted to learn how to cook. I did. 

 

and here I am. I'm 25, I work at one of the most financially successful (though I can't imagine how) chains in the country (I'm from the U.S.A). I'm not proud to work at a chain, especially this chain. More on that in another post.

 

I wanted to be a doctor. Straight out of high school I started in a rigorous biochemistry program - you know, instead of a relaxed biochemistry program - and four weeks in I realized I hated chemistry. I still wish I could go to medical school. But I supported myself in college while working in restaurants. Relatively okay pay, hours compatible with classes, you get the point. 

 

I really love to cook. It's a disappointment, then, that I live in a beautiful suburban apartment with a tiny galley kitchen. I mean tiny. I get by, I'm used to a cramped line. But holy hell.  If I'm cooking and my beagle wanders into the kitchen, I have to call the fire department because we'll be stuck forever. That small. 

 

Before you call the hyperbole police,  please note that I obtained that exaggeration legally. double hyperbole! boom. 

 

Hi everyone. I'm excited to be a part of this community. I'm excited to learn how to management my space better, learn more about proper culinary technique, share recipes, and other assorted culinary hijinks. 

post #2 of 2

Aloha, Welcome to Chef Talk.

Well, that was a mouthful of an intro :bounce:

 

Yup, I’d say that we are pretty friendly bunch.  It amazes me how generous the members are with their knowledge of all things food.  I was searching the `net for an answer to a cooking dilemma, and here I am.  I would have to say though I am a died-in-the-wool-foodie from way back before there was such a word, HA!

 

Take a lookey-loo around; do keep in mind that the Pro forums are read only for us folk who are not employed in the food industries, so I do hope that you'll post in the general stuff too.

 

Should you have questions in regards to the site itself, once you've had a chance to go over the FAQ and Community Guidelines, you can post those in the Feedback & Suggestion forum.

 

I hope to see you often, here, as well as at Face Book and Pinterest, that’s right CT has a page and a following on both.

 

Once again, welcome.

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