ResQDoc
ResQDoc's Community Profile
| Location: |
Taco Coma, WA |
| Forum Post Count: |
36 |
| Last Online: |
on 5/26/11 |
| About Me: |
I have been hanging out in kitchens since I was 15. Every facet worked...from "dish guy", "fish guy", "fry guy", "prep guy", on up to titles that didn't include the word "guy" when being referenced. Other things replaced that word...like "Cook". Man... that felt good. It felt even better in my early 20's then the word cook was replaced with words like "Chef"...."Coordinator", "Director". I completed a 2 year apprenticeship program in North Carolina when I was 17, and it was my chosen full time profession up until about 7 years ago, when I decided that I needed a break. So I enlisted in the Army as a 91W - What was once commonly known as a "Combat Medic". So....7 years, two combat tours and two divorces later...I feel pretty confident in writing the last paragraph of this chapter of my life and returning to a previous chapter that I can give the time, patience and thought, that only age and maturity can bring. I keep up on my skills and trends by working at places around town. I currently work at a fine dining spot in Gig Harbor. Getting to re-experience the lifestyle...the culture..does something to me that nothing else can, save for the music scene that I grew up in. No matter how bad things get in my life, the thought of what I do as a cook, even when I am not on my game, is still greatly appreciated, and will make most people happy. Its self gratifying to be able to do something for someone...a total stranger, that is so prolific, that those same people will come back to you time and time again to experience something that YOU have created. Something conceived in your imagination and birthed through your hands and dedication and many hours of trial and error to get . |
| Interests (Hobbies, favorite activities, etc.): |
Reading, writing, running, lifting weights, boxing.. Going to dark, dank stale bars to see good bands... Eating. Drinking. Learning about and owning the things that compel and inspire me. |
| What I do for a living: |
Full Time - Staff Sergeant in the U.S. Army - "Emergency Care NCO". STRONG background in emergency and trauma medicine. Part Time - Doing my part at a spot in Gig Harbor. Nice place, great food, great staff, and most importantly, great crew. |
| Culinary Experience |
Professional Chef |
ResQDoc's Recent Activity
what is the worst thing a server can do to make you mad?
ResQDoc posted in this thread in Restaurant Dining Experiences 5/25/11 at 4:05pm | 415 replies | 24149 views
sandwich spread beside mayo
ResQDoc posted in this thread in Recipes 5/20/11 at 8:15am | 48 replies | 1449 views
help with foam
ResQDoc posted in this thread in Professional Chefs Forum 5/20/11 at 7:37am | 4 replies | 366 views
What is the biggest culinary rip-off you have seen?
ResQDoc posted in this thread in Food & Cooking Questions and Discussion 5/16/11 at 10:38pm | 54 replies | 1785 views
Chiffonade
ResQDoc posted in this thread in Professional Chefs Forum 5/16/11 at 10:33pm | 4 replies | 301 views
Worst things about being a Chef
ResQDoc posted in this thread in Professional Chefs Forum 5/14/11 at 12:44am | 212 replies | 13988 views
What are you listening to these days?
ResQDoc posted in this thread in The Late Night Cafe (non-food/cooking... 5/13/11 at 11:58pm | 255 replies | 8521 views
What is your definition of a "professional Chef?
ResQDoc posted in this thread in Professional Chefs Forum 5/13/11 at 2:51pm | 21 replies | 1284 views
Bone Marrow broth/soup
ResQDoc posted in this thread in Food & Cooking Questions and Discussion 5/12/11 at 11:22pm | 6 replies | 339 views
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