well i was deep in my search for ideas late at night as my girlfriend slept soundly in the we nite hours i stumbled upon you wonderful people just before i passed out from sleep deprivation so here i am all rested to introduce my self.
i was a wonderful little kid helping my grandma do dishes in here restaurant when i was 8 years old standing on milk crates and a non slip floor pad thinking back on this im surprised the dishwasher didn't eat me or that i didn't run away to a different profession entirely.
But here i am 12 year with a knife in my hand, thou my first job in the industry was making ceasar salads and pizza's and baked pasta's (forno) for a small town business. Slowly have moved up the culinary chain of command I waited and waited to go take any culinary courses. Thou finally desided to enroll at Sait in Canada. Even managed to pass 2 years of my apprentice ship and im just waiting to go back for my third year when i can distance my self after the Christmas bonanza that we all are about to enjoy.
currently work in a 110 seat rustic canadian fine dinner doing every thing from scratch rate down to the mustard melon on the charcuterie boards to the the company running its own bison/elk farm..and try with seasonal restrictions to buy most of our product within our province.
hope this is good looking forward to browsing threw the many forums and obtain the collective knowledge from all the different types of cooks who frequent these boards some of the best recipes have come from home cooks who strive to make the best dishes for there significant others or passed down threw generations.