ChefTalk.com › cacioEpepe's profile
|Forum Post Count:
||5 hours, 1 minute ago
||10 years in the business including 4 years in LA, 4 and a half in NYC, and now working on 2 years in SF. I've worked in restaurants that focus on California French, Modern American, Modern Indian and for the past 3 plus years have had a focus on Italian. I've been apart of 2 restaurant openings, did some stints in catering, and a season in fancy concessions at a baseball stadium.
|Interests (Hobbies, favorite activities, etc.):
||Besides the obvious, I've been exploring the world of at home cocktailing. Getting booze at cost from the restaurant really helps in that regard. I ride my bike, go to the gym, EAT, and hang with my lovely lady.
cacioEpepe's Recent Activity
Do you fold your fish?
cacioEpepe posted in this thread in Professional Chefs 12/6/13 at 8:50pm | 5 replies | 110 views
Yes, Food Saver questions...again.
cacioEpepe posted in this thread in Professional Chefs 12/4/13 at 3:43pm | 4 replies | 76 views
Chef Judy Rodgers passed away
cacioEpepe posted in this thread in Professional Chefs 12/4/13 at 3:32pm | 4 replies | 83 views
Traditional Idaho Mashers
cacioEpepe posted in this thread in Food & Cooking 11/27/13 at 12:45pm | 27 replies | 277 views
Need help with humidity control...
cacioEpepe posted in this thread in Professional Chefs 11/21/13 at 6:28pm | 5 replies | 114 views
What hobbies do any of you have??
cacioEpepe posted in this thread in The Late Night Cafe (off-topic) 10/8/13 at 1:23am | 62 replies | 943 views
Problem cooking tasty chicken breast
cacioEpepe posted in this thread in Food & Cooking 9/29/13 at 2:22pm | 10 replies | 252 views
Autumn Salad Ideas
cacioEpepe posted in this thread in Food & Cooking 9/27/13 at 3:16pm | 6 replies | 163 views
cacioEpepe posted in this thread in Food & Cooking 9/27/13 at 3:10pm | 25 replies | 230 views
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What component (not dish) did you make from scratch (ferment, cure, pickle, spice blend) that you are proud of?
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