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Posted at April 28, 2012, 9:01 pm: In reading all of the posts, all over the boards, I've come to realize I don't want to be a fancy shmancy chef in a fancy shmancy French restaurant. Kuddos to those who do, but it's just not in me. I grew up in the South and that's my heritage. I cook good, Southern, Cajun cuisine. As Jamie Foxx says as Ray..."I'm gone' make it do what it do." I thought I wanted to open up my own catering business, but I don't. I don't want to mess with little crackers and spreads or ice sculptures to keep up with the next caterer. I thought I wanted to work in a restaurant and that's partly true. I think I've come to the conclusion that I just want to open up a small, country-inn type restaurant that serves good, down-home cooking with a special on the menu every now and then. Or maybe a bed and breakfast. Simplicity. That's what I want. I want a simple place that I can cook my food that people absolutely love and I want them to come in and feel like they're at grandma's for Thanksgiving. These boards have been very cool providing me with such insight and clarity. Props to those who have such a sophisticated palate! Oh, and I've been to Emeril's Del Monico in New Orleans and it is to DIE FOR!!! My next goal is to go to the Lady & Sons in Savannah. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:By all means , go for your dream.Jamieloo, do what makes you happy. "an egg is an egg" -haha that was so funny but so true!!! ... Here's the surprise. Other Topics of Chef Talk:Young student asking for career advice....Basalmic Vinegar copper question Been gone too long!!! Chefs Who Give Advice - Article Ginger Staffing Suggestions on Xmas Holiday Recipes pancakes Hot/Cold Smokers? Terminology Question Week 7: Making progress Searchfunction I wish someone would make.... Enameled pot with a chip and some rust there. Potato Salad Help with Wine Dinner (fund raiser) custard powder The beginning of something new and wonderful... or a financial avalanche? New home business Hello!! catering-related online comic strip! Gooey Brownies rates for private chefs knife rolls Help!! My tip Hello everyone just signed up! Need recommendation for a hamburger press GReen tea candy Cafe Madeleine in New Orleans hi from san francisco starfruit Sea Scallops and Crab Hello from Temecula Ca My Wonderful Wife Deceased Goats EVOO vs. Butter Joining the Neighborhood "kitchen managers"?? chefs or idiots?? fumaric acid and adipic acid Which School? Hash brown Organization Natural Food Colors |