Anybody else a Chef?

How about a "ask a chef" section???

 

What style of cooking?

 

chef'd as an occupation for the last 10 years all throughout school and college. specialize in authentic italian, South Carolina bbq, Texas bbq, and Chesapeake seafood.

feel free to ask for any advice or tips.

 

yea i have been studying tuscan and costal italian food for about 3 years, just nailed a sous chef job 8 hours away in san clemente moving down on the 15th really excited!

 

So What views do you guys have on Molecular Gastronomy???????
I don't mind a little bit of it, such as some spheres on hors'oerves and such, but there is such a thing as too much i think.

 

Sous Chef here, of a catering company. I'm only 25 so I hope someday I will become a chef.

 

Good for you, just dont stop learning. You should try the line chef bit even if its just for a little bit. Much different.....and way more stressful... I dont miss it

 

Self Proclaimed Chef here....family and self taught, never in culinary school (someday maybe) I started a very successful and high end catering company when in FL....now out in AZ, looking for work and love being in the kitchen. There is something incredible about making people happy through food!

 

X2

 

I am a chef.. Nothing like a juicy prime rib.

 

Rare, the only way to eat beef!! Looks great!!!

 

you said it bud!!!! I eat my beef still mooing.

 

Nice thread! Im not a chef, but I love to grill. (Salmon, chops, shrimp,chicken,beef.) Really like to grill salmon.

 

.
. . . . . . <-- learning how to cook now
.

 

When I go out for steak, I almost always ask the server this question:
HOW RARE IS YOUR RARE?
Then I tell them this:
Introduce it to the fire, don't let it become friends then bring it to the table
or
Drag it across the grill on one side
or
Run a Bic lighter under it for a few seconds
or
If it cannot come to the table on its own, spread its legs and say MOO, its too cooked.

OK, so some of these are a bit extreme and they always look at me like I am crazy...I just don't like shoe leather when paying top dollar for meats.

 

chef here....

northern italian food would be my specialty, I love making pastas and grilling.

Bread baking is my passion.

My Mission....
to make you the most memorable meal you ever had.

 

Organic Dry aged Sirloin,$40.00 worth on a glass cutting board.



Organic with some grilled asparagus

 

I consider myself annameture chef. I've been cooking since 12-13, learned alot from my family. When I was choosing a career it was between cars and food, I chose cars and now almost 10 years later I wish I chose food. There are alot of professional chefs I look up to. Big fan of Eric Ripert, Anthony Bourdain, Mike Symon. I have an autographed copy of Live to Cook. My style is heavily influinced by classic Italian cooking but I do not stick to that style. Thank god I learned how to cook because my wife's idea of cooking is open can and heat.

 

Haha to open can and heat. My wife can def cook, we were both raised around cooking. Keep at it with the cooking you cant go wrong. There is no age limit on becoming a chef or expiration date that goes along with some careers. You can always fall back on it if you want.

 

Posting a picture, inciting other users to lick their computer screens in the hopes of devouring that tasty piece of meat should be criminal!