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post #1 of 2
Thread Starter 

So I suppose I should say hi now that I've registered. Caught the cooking bug a year or two ago and it sometimes seems ridiculous how much enjoyment I get out of it. At 44 I suppose there's no way I'm going to switch careers, but it's funny. I'm a musician and teacher and it seems that cooking is a similar vocation in that people are so passionate about it, they'll do it for next to nothing (another reason not to switch). I do really like the idea of it though, to be completely immersed and learning like crazy. Probably wouldn't like it though. I really like preparing a dish deliberately, over a nice ipa, trying to get all my cuts perfect. Everything prepared before the heat goes on. No pressure. Also became quite a knife nut. Man, I love the feel of freshly sharpened white #1 whispering through food. My girlfriend was tallying up the amount of money I've spent on knives and stones and thinks I'm a little crazy.

 

Anyway this seems like a great place to learn. Hi. :)

post #2 of 2

Welcome to ChefTalk. Although it would be a tough transition to the professional kitchen many people do it. I think that most don't have any idea that there is an ocean of difference between the love of cooking and working a professional kitchen. 

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
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
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