Joined
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4 Posts
Hi everyone! My name is Matt, and I'm hailing from Boston, MA.
I've been in the restaurant industry for a while, having helped open a few restaurants, worked alongside a few beard winning chefs, and after all of that I now work for myself as a creativity consultant to other chefs and restaurants, and run a popup dinner club that focuses on fermentation, offal, and everything else that's great about food. I teach classes as well about all sorts of subjects, primarily the science of different foods - I enjoy the 'hows' and 'whys' of food more than recipe talk, so it's been a little hard finding places that really just enjoy talking about food! This seems like a nice place, and I'm pumped to get into some fun discussions with people!
I've been in the restaurant industry for a while, having helped open a few restaurants, worked alongside a few beard winning chefs, and after all of that I now work for myself as a creativity consultant to other chefs and restaurants, and run a popup dinner club that focuses on fermentation, offal, and everything else that's great about food. I teach classes as well about all sorts of subjects, primarily the science of different foods - I enjoy the 'hows' and 'whys' of food more than recipe talk, so it's been a little hard finding places that really just enjoy talking about food! This seems like a nice place, and I'm pumped to get into some fun discussions with people!
