Chef Forum banner
1 - 5 of 5 Posts

· Registered
Joined
·
9 Posts
Discussion Starter · #1 ·
Hello Everyone. My name is Keith. I am a culinary professional who studied in Vancouver, B.C. at Dubrulle Culinary Institute. I learned classic French techniques, but now I'm focusing on Italian by going to the new Slow Food school in Italy next year. Afterwards, I want to return to South Florida and work on private yachts while preparing to open my own authentic Italian osteria. Thats me.:bounce: :bounce:
 

· Registered
Joined
·
89 Posts
cool bro, welcome to CTC


sounds like you're on your way and doing well, cool.


by the way, what is an osteria?


take care man,


flash
 

· Registered
Joined
·
9 Posts
Discussion Starter · #3 ·
I'm not an Italian historian, but an osteria is from an ancient Roman word hosteria. It was a place to go that felt like home with warm surroundings and hearthy comforting food. Today, it is loosely used for any kind of casual restaurant--think Bistro. I hope that answered your question.
 

· Registered
Joined
·
10,703 Posts
Benvenuto, ChefFoxx! I envy your upcoming training. Where is the Slow Food school in Italy?

Welcome to our Cafe! We look forward to hearing from you as you peruse the many forums here.

Ciao,
Mezzaluna
 
1 - 5 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top