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Hello from Puerto Rico

post #1 of 5
Thread Starter 
Hey Cheftalk folks!

I've been reading the forums for a while and finally decided to start participating in the community. Currently living in San Juan/Puerto Rico so feel free to ask anything about the local culture, food, restaurants etc. I got started in the industry just three months ago after years and years of watching Bourdain travel the world eating such amazing food. Did one month in the dish, then started doing a shift or two has a prep and now I do mostly three days in the line ( station one , soups, salads, appetizers) and two has a prep. My skills are nowhere near what I aim to get to, that frustrates me sometimes, especially working side by side with cooks that have 10+ years of experience, so any advice is welcomed.

Salute and happy vibes from the Caribbean!
post #2 of 5

Thanks for the introduction, Stketcher! We're glad you've decided to dive in and take part. 

 

My husband and I have been through San Juan a few times on our way to cruise ships and have spent a little time seeing the sights and sampling the food a bit. I had mofongo for the first time a few years ago and really enjoyed it. Whenever we're there I love to spend time in the grocery store browsing in the aisles to see what you have that we don't have, how the items might be used and sometimes to ask questions about fruits and vegetables I've never seen or used before. It makes my husband crazy, but to me it's very interesting!

 

If you've been looking around the site you know we have a lot of great discussion forums here. But don't miss the excellent cooking articles, cookbook and equipment reviews, the photo galleries and more. Use that search tool to help you find things easily and quickly, because we have almost 15 years worth of information here! Since you're working in a restaurant I think it's okay for you to post in the professional forums even though you have identified yourself as a culinary student. Those forums aren't open to home cooks and others who don't work in restaurants (many students don't).

 

Good luck to you in your quest to advance your skills and learn more. We hope Chef Talk can be part of the adventure.

Welcome!

Mezzaluna

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post #3 of 5
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post

Thanks for the introduction, Stketcher! We're glad you've decided to dive in and take part. 



 



My husband and I have been through San Juan a few times on our way to cruise ships and have spent a little time seeing the sights and sampling the food a bit. I had mofongo for the first time a few years ago and really enjoyed it. Whenever we're there I love to spend time in the grocery store browsing in the aisles to see what you have that we don't have, how the items might be used and sometimes to ask questions about fruits and vegetables I've never seen or used before. It makes my husband crazy, but to me it's very interesting!



 



If you've been looking around the site you know we have a lot of great discussion forums here. But don't miss the excellent cooking articles, cookbook and equipment reviews, the photo galleries and more. Use that search tool to help you find things easily and quickly, because we have almost 15 years worth of information here! Since you're working in a restaurant I think it's okay for you to post in the professional forums even though you have identified yourself as a culinary student. Those forums aren't open to home cooks and others who don't work in restaurants (many students don't).



 



Good luck to you in your quest to advance your skills and learn more. We hope Chef Talk can be part of the adventure.



Welcome!



Mezzaluna


 



You probably been through old San Juan which where the ship cruise come into port. Be sure to check out La Placita De Santurce, a local market where you can find the crops of our local agriculture , most of the things in the big chain stores sadly get imported from elsewhere ( one of the major reason we havent developed our gastronomy even more).

Thanks for the warm welcome!
post #4 of 5

Yes, it was. It was an older restaurant that's famous for its mofongo, as I recall. I wish I could remember the name of the place because I would return there the next time I'm in San Juan. The last time we were in town we went to a flamenco guitar show at the El San Juan Hotel. The lobby bar was beautiful I must say.

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post #5 of 5

Welcome we are glad you joined ChefTalk.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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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)
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