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Its just me

post #1 of 5
Thread Starter 

Hello All,

 

Long time reader, first time posting. A little about myself. I am 43 and have been in the industry since I was 15. Started as a dishwasher and moved my way up and becoming an Executive Chef when I was 28. I have also owned my own catering service, restuarant, etc and have been lucky enough to travel around this country working for and with other great chefs. For the last five years, I have been with Sodexo. I started as an Sous Chef, moved to an administration position for the last couple of years, which I can say I did not enjoy at all. Over the summer was offered the Executive Chef position at the account I am at, and am back in my element and much happier.

 

I love what I do, and many call me "old school". From a very young age, its all I ever wanted to be. Coming from a family of white collar workers, many eyebrows were raised when they found out. For quite a few years, my parents pushed me to be a doctor, lawyer, etc., but I pursued my dream. The road has not always been easy, some of it being self-imposed. I am one of the lucky few who gets paid doing what I love and is my passion.

 

Personally, I am married, five children from two marriages and a proud "Bapa" of three grandchildren. I also love to hunt, fish and am the owner of a video game news website.

 

About six months ago, my doctor suggested that I lose some weight and I have lost about 25 lbs. It has lead me to a revitalized way of how I cooked and the "term" healthy eating. I have learned that though my background is French, that there are many ways to cook and it still be fun, tasty, yet healthy, without all the "unhealthiness". It has also opened my vision to what is being put in our food and how that can affect our cooking and our health. The best part of being a Chef, it is always a learning process, and to always strive for greatness. To me, part of being a good chef is being confident in what you do, yet humble enough to learn from others.

 

I am looking to network... people can always be a great source knowledge, reference and some times just to have someone listen who understands the daily grind. Keep in touch, I am more than happy to send my contact info, just ask. 

 

Anyway, I have probably bored you enough, but look forward to participating in, chatting with, mentoring, etc.

 

Chef Wade

post #2 of 5

Chef Wade, we're happy to meet you. Thank you for a great introduction. Your story sounds similar to my brother's (dishwasher to chef to owner-operator, now semi-retired because his son is working to buy him out!).

 

I think you'll be glad you've moved from being a "lurker" to taking an active part in the community. Because you've been hanging out here you know the value of Chef Talk: the chance to meet and connect with chefs and home cooks from just about everywhere. Have a great time with the monthly cooking challenges in the Food and Cooking forum, too. This month it's stews; last month it was rice. Use the search tool and you'll find great ideas. After 15 years here I'm still astounded I can get, say, an Italian or Thai or Chilean recipe from a home cook or chef in any of those countries just by coming to Chef Talk.

 

Besides all the discussion forums, don't miss the cooking articles. Perhaps there's a topic on which you might wish to propose an article to Nicko yourself one of these days. 

 

Congratulations on your weight adjustment. For some reason it reminded me I've recently found a recipe for hollandaise sauce using avocados rather than butter. Not bad, and it holds like a dream.

 

We hope you'll visit and contribute often. Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5
Thread Starter 

Thanks... I'll be around... the passion is back, and along with it, the need to network with other like minded chefs.

post #4 of 5

Thanks and congrats on the weight loss that is never an easy road. Glad to have you chef look forward to you sharing your expertise.

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 #5 of 5


Good to see some ""OLD SCHOOL Guys here. When good cooking with real foods was the agenda and not IQF or already prepared or fast foods ruled.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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