ChefTalk.com › Paul Palumbo's profile
||North East, U.S. Connecticut to be precise
|Forum Post Count:
||Left the profession after more than 25 years in the industry. I had one two year stint at a local fine dining restaurant called Restaurant Du Village, located in Chester Connecticut. The place has since been sold and is now something else. I currently have a career in sales and love it. Now all the cooking I do is at home and I use it as a form of relaxation and of course to feed my loved ones.
|Interests (Hobbies, favorite activities, etc.):
||Cooking as a art form. Scuba diving in Carribean and third world countries. Shooting my handguns. Blogging
|What I do for a living:
||I am a technical Sales rep. Last post was with an international elevator company, where I was the manager for all the technical upgrades that were needed on old and obsolete equipment.
Paul Palumbo's Recent Activity
What's your biggest kitchen disaster?
Paul Palumbo posted in this thread in Food & Cooking 2/11/11 at 11:32am | 24 replies | 1487 views
knives, whet stones, sharpening - an update and some questions
Paul Palumbo posted in this thread in Cooking Knife Reviews 2/3/11 at 12:30pm | 35 replies | 3156 views
What got you into cooking/being a chef ?
Paul Palumbo posted in this thread in Food & Cooking 1/31/11 at 11:06am | 48 replies | 2662 views
Poaching eggs - will this work or fail?
Paul Palumbo posted in this thread in Food & Cooking 1/14/11 at 10:14am | 21 replies | 3638 views
updated their location 1/11/11 at 10:14am
Having to buy and throw away waste
Paul Palumbo posted in this thread in Professional Chefs 1/10/11 at 12:15pm | 22 replies | 1579 views
Paul Palumbo posted in this thread in Cooking Knife Reviews 1/6/11 at 6:45am | 19 replies | 36821 views
Food Words and Expressions I Don't Like Because I'm Old and Cranky
Paul Palumbo posted in this thread in Food & Cooking 1/2/11 at 1:30pm | 160 replies | 6167 views
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