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Posted at September 27, 2015, 3:59 pm: In my research as to or not to pursue a career in the culinary arts I found this website and it's great members. I am horrible at "welcome” posts but I will do my best Growing up in an Italian family I was always underfoot in the kitchen watching my mother and grandmother preparing family meals. I especially loved the holidays when the family came together to celebrate, and eat. Christmas Eve has always been my favorite time of year, not because of the anticipation of Santa but because of the family chefs cooking up lasagna, ham, spaghetti and anchovy sauce (the Italian words elude me), and various seafood delights I remember, as a 12 year old little boy, baking some peanut butter or chocolate chip cookies to surprise my mother when she came home from work. Getting up extra early to prepare a breakfast or scrambled eggs, bacon, and toast for the family. I loved the pride in a meal prepared and a belly full I never gave much though to making my love of food and cooking a career choice. After high school I joined the Navy and was a mechanic. It was a job but not a passion. Every sailor, regardless of rate (job) must spend time working in the galley, it is a right of passage. Although I was relegated to cleaning dishes and sweeping floors I relished the times that I was able to set up the salad bar for my fellow shipmates While I was in the navy I was lucky enough to travel to Puerto Rico, Hong Kong, Singapore, Bahrain, Mexico. as well as Hawaii, and Seattle. I was sure to sample as much of the local cuisine as I could and I found something very interesting. The local foods tasted nothing like the foods that are made here in the US. Authentic Chinese or Mexican food is nothing like the food we find in the restaurants here in the states. I am not sure if it was the ingredients or the ambiance After the navy, I tried to decide what I wanted to so with my life. Within the last couple years I have run the gamut from Computer Science to Forensic Science. I go to a local community college and I found myself fascinated by the Culinary Arts students in their chefware discussing recipes and techniques. After a long discussion with my wife, reading about the industry, I have decided to enroll in the CA program starting in the spring The journey begins..... Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Welcome aboard Mike! You have accumulated a wide body of experience wh...Thank you for the warm welcome!! I have been browsing the forums for ... Other Topics of Chef Talk:HelloOven problems... Lookin' for Love... or just Lunch Baked or Fried EMPANADAS (large)??? Hello Strata...What is it? BYOB vs. Liquor License Electromagnetic fields from Dual Fuel Ranges? seeking a chocolate cake recipe New Psycho Pastry Chef Joins Chef Talk! I may be selling my first cakes soon Using a HVLP Chocolate Srayer Question on title cookware Hello from Temecula Ca Serving Portions Does this recipe need anything extra? My Wonderful Wife Great Food in Dallas/Plano/Wylie Area Vietnamese Spring Rolls Help? New to ChefTalk- Albert Uster Rep. - Dallas/Fort Worth The Hardest Substitue....... Mousse filled wedding cakes starfruit Hi All Spice list brisket in a roaster? need help translating french pastries into English!! Baking contest...help??? Making a list of regional specialties Hi bbq pork rib preparation Namaste !! Rejects! The Cookbooks You Never Got Into Typical job? marsala wine Pinging Mario Panic attack... glucose vs corn syrup Just What Goes into it? Can you grow mushrooms? tipping Grinding Spices So....Who out there is in the Richmond, VA area and what's it like??? Howdy doody. Stupid question about saucepans with pouring spout Suggestions fior 2nd Internship change place change a mind |