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hello from culinary specialist third class emery

post #1 of 3
Thread Starter 
Well I already posted something in the knife thread but this is just my hello and about me. I started working in restaurants since about 14 as a bus boy. Worked my way up through the years to a prep cook and line cook. In between that I took 2 years of culinary class in high school. Also was a founding member in venturing crew 1886 which teaches boys and girls between 14-21 the basics of culinary arts. I joined the navy in 2012 and was stationed on the USS Nevada and became galley watch captain qualified (basically like a sous chef with executive chef duties involved). Due to medical reasons I had to leave the submarine force and now am a surface cook. I am persuing a bacholars in culinary management while in the navy and hope to leave with the degree in hand or close to it. My far future dream is to own a place of my own.
post #2 of 3

@Patraicemery welcome glad to have you. Would love to hear more about venturing crew sounds pretty cool. Where are you attending culinary school?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 3
Thread Starter 

Right now I'm taking courses online through SUNY: Empire State College. When I get out I may use my GI Bill to go to culinary school if I feel like I'm lacking in any skill sets. The venturing crew was very cool, venturing is a part of Boy Scouts of America that is Co-ed, for people from 14-21, They typically can do more intense things that a boy scout troop could not because of the age. Some crews kind of have a specialty, like hiking, or white water rafting, and there is a few crews nation wide that do the Culinary Arts as a focus. My crew also hosted a summer camp in northern Virginia that was a week long cooking school, where we had guest appearances such as Roland Mesnier, Carla Hall, and a few other big names. We learned everything from how to cut an onion, to how to make sugar sculptures. Its a great program for teenagers interested in culinary arts. 

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