Demi-Chef de partie at Mount Stephen Club, oldest private club in Montreal
http://www.clubmountstephen.com/
I work as a grillardin on the terasse, i grill stuff in front of the customers...
I keep my menu rather simple; grilled halibut, shrimps, organic grain fed chicken, veal chops, steaks... things like that... my garnishes are mainly french flavors, but i make it asian (japanese/chinese/thai) sometimes too..

This post was edited by hofx2 on Aug 3 2011 08:11pm

get me a job.

Lol you have to go see our head-chef for that

you dnot wa nt to be that old man in the kitchen !!!

Soup Fellas,

I graduated from McFatter culinary shool in Ft Lauderdale, FL in 2004. I participated in ACF and VICA cooking competitions back then and still maintain my ACF membership.
Now i work at a radiocarbon dating labratory and its very similar to cooking in some regards. I've gotten permission to bring home liquid nitrogen and dry ice so mess around and learn more about molecular gastronomy, and it makes me want to find another chef that uses these preparations.

My last job in the industry was working as a sous chef (08/09-03/11) at Josef's www.josefsplantation.com
Austro-Northern Italian fine dining, theres a video with an interview and shows some of the styles and info about the restuarant

unfortuately the last couple years with the economy in south florida (and our suburban location) he couldnt afford us and let us go one by one over the course of march and he closed shortly there after

before that i was a bartender at a buca di beppo for 3 years next to the orlando airport so can shoot the shit on drinks too ( although i just prefer the oldest scotch i can get)

i host themed dinner parties every month for my friends too
last week made authentic pad thai, spring rolls and duck lettuce wraps and lots of sake lol


very cool forum ill be trollin it on the regular lol

This post was edited by bjcummings on Aug 7 2011 04:12pm

are your fingers sore?

Pastry chef.
Attended Art Institute of Colorado, Hospitality college in VA, Le Cordon Bleu
I came from various 4 and 5 star/diamond hotels such as the Peabody and the Gaylord in banquets dealing with 500-10,000+ seat banquets. Created Nickelodeon family suites pastry department, ran various pastry kitchens in country clubs/catering companies. Ran a bed and breakfast kitchen.
Had dishes placed in various magazines and articles.
Recently moved to CO took over as pastry chef of a upscale french restaurant in Denver. Table bills ranging from 100-2000ish.
Owner started scamming employees I left changed fields to computer science.
Opened catering company now work on high end weddings while attending school for computer science.

I took a Culinary Art's class in high-school for four years.
Food and Nutrition
Food and Nutrition 2.
ProStart I
ProStart II

Then I work in the food industry for almost three years.

During high-school and growing up as a child I thought I would major in Culinary Arts.
However, I am currently majoring in Psychology

majoring in trolling

i use to help the cook at like an area restaurant
i'd basically prepare the ingredients and such and help him whenever he needed