Howdy all... Guess its about (or aboot for my Canuck friends ;) ) time i checked in..


Name's Steve. I'm a sous chef in an upscale casual place here in Maryland currently working on my AA in culinary arts. Yep. Culinary school.

I've been working in restaurants for what seems forever, and finally got so dumb after smoking a lotta weed that it just made sense to do it as a career. :blink:

Major cooking influences on me are Anthony Bourdain (you may have seen him on "A Cook's Tour on FoodTV where he goes all over the world eating indigenous cuisine or heard of his book "Kitchen Confidential") from Les Halles in NYC, Charlie Trotter, Thomas Keller and, yes, I'll say it, Friggin Emeril Lagasse himself... Pork fat and Garlic rule!

Anyway, i'm coming up on a summer of slaving in the kitchen, as I do the rest of the year, and thinking that it may not be a bad idea to broaden the horizons in prep for the externship on the Amalfi Coast I hope to do summer '06. Besides, there's a whole continent of women I haven't pissed off yet! :thumbup:

So, thanks for tolerating this world-traveling newb's stupid, repetitive questions. If I wind up crashing on your couch somewhere I'll cook ya some dinner. I do a killer Boeuf Bourgienon! (as well as some other shit, too.)

Cheers!

WELCOME!!!!!

well you're welcome on my couch...food works wonders on women :kisscheek:

glad to have another mid-atlantic tpunk!!

Welcome to Tpunk Dude!! :cheers:

Welcome, you can come on down to the Atlanta area anytime and cook something up for me....I usually eat ready made stuff b/c I'm too tired to cook.... :ph34r:

Hey man, welcome
Shit man I feel you, I know what its like too spend working in the kitchens, after a while they just get nuts! Probably head back too one as soon as I can walk again here once my leg heals. Look on the bright side of things though, cooks are really wanted in some places in the world, so my kitchen skills really helped me keep my travels alive in Australia, its not bad makin 16 an hour to run a slicer and dice garlic :thumbup:
will

Fuck me in the ass, for $16 to just PREP!!! I'm getting skrewed! :D


I hear ya, kitchens are fun. Alcohol, drugs, long hours, heat, stress, waitresses.


Them's be the perks! :D

Whadid you do to your leg? Break it? I just recently severed the tip of my middle finger off (was reattached) on a slimy shallot...

Welcome!!!

:lol: Sounds like my brother (prep to pantry to line/grill to pastry chef.) :lol:

And I have some measure of sympathy for you, I'm in the industry as well... just in catering. :torch:

Have fun hanging around all us crazy folk!

you dude WELCOME TO TRAVEL PUNK!! its good to have ya

hmmm food :eat: works wonders on any body

Some how or another I've been told that being able to cook is an admirable and highly attractive quality for a man to have. Yet when a lady asks me to cook for them, I run down a few ideas of a menu to lead to a little.... ;) and the resounding reply (without asking so much as the ;) ) is "i don't like ____ . Cook something else.


WTF is with you ladies, really? :D


As for the rest of you TP'ers, OI OI OI!!!! (see the sig quote. you know where its from, impressive!)

Amen, brotha!!!

It seems like when Im in a restaurant I can whip up anything, but when Im at home I never know what too make :thumbdown: But yeah like I said Joker 16 an hour to prep and do dishes lol I was laughin the whole time. overseas kitchens rock. So you cut your finger off eh, did that too once except I cut into the tumb halfway down the nail it was deep! I broke my leg in Thailand in a tuk tuk accident the fuckin driver slamed into a sidewalk and I flew out of it so Im screwd for now~!

newbiepacker, that sucks, boss. Big time. hope that heals up well.

So, this 16 an hour job peeling potatoes and skinning fish- where was it again? :D

Sounds like I'll be relocating even sooner! ;)

As long as it doesn't contain mayonnaise or any type of shellfish (except shrimp or prawns) I'm a-okay with it. ;) My last ex-boyfriend was a chef. Sigh. :rolleyes:

Really? So, what do they usually end up wanting - frozen pizza? :lol:

space virgin-

Baby, baby, BABY! You gotta get down with the mussels, clams, scallops, oysters and crustaceans!

Shrimp/Prawns are only the tip of the iceberg. So many different ways...

Current creation- Sea scallops sauteed with leeks in a strawberry balsamic reduction over mixed wild greens and sweet potato hash... ;)

Anyway, Its all good, us chefs/cooks are a tough breed to love. Unless you work in the business, you don't understand the hours. And even then, you don't want to date a guy like me and work the other side of the line with me expediting. You'll hate me before the shift is over. :wacko:

Fortunately, I forget the night's bullshit once the kitchen is closed and would be more than willing to knock a cold one back afterwards with ya. :)

Dude, I totally know what that's like. I'm a bartender and if I'm at a party or something, people get all excited that I'm a bartender and they tell me to mix them up something good. I end up just staring at the liquor as if I were watching an elephant in a bikini dance an Irish jig while BBQing a porterhouse......you know: stunned, can't make any sense out of the situation, don't know why, but think it's kinda funny?? :whistle:

Oh man. Im gettin hungry

ev

Just ate :D

Created something tonite.... grilled some veal chops and topped them with a homemade apple-orange-dried cranberry chutney... mmmmmmmmmm!

If I didn't have a genetic allergy that sends me running for the nearest vomit receptacle every time I ingest shellfish, I'd be down. As it is, I'm probably living in the wrong city, lol. And I don't want to risk eating it because that will just keep making my allergic reactions worse and worse... I don't know about you but I'm not down with going into anaphylactic shock. :cowboy:

Joker- if you ever get the yen to come and see Bavaria before the end of July... the kitchen is all yours. I'll even buy the hefes at the Gasthaus afterwards. :cheers:
....Just give me a little warning if you plan on a cheese course, so I can load up on the Lactaid.