Greetings from Florida.

[serpov]

Hello everyone.

I am Serpov. Its a surname, and I usually go by my surname as it is. Anyway I'm from Central Florida, and have been a line cook for going on 11 years now, and a prep-cook for some time before that.

I just recently found this forum and hope that it provides me with many new recipes to experiment with, and that I might be able to help others with my experiences.

 

[mezzaluna]

Hello Serpov, and welcome to ChefTalk. We always have room for another contributor, so make yourself at home. Besides the discussion forums, we have a photo gallery, cooking articles and much more. Have a look around and enjoy being part of this great community.

What do you like about your job? Are there dishes or ingredients you particularly like to work with?

Welcome!
Mezzaluna

 

[serpov]

Hi Mezzaluna.

I like the fact that because I work at a smaller family owned restaurant that I get a chance to experiment a bit more with recipes and ingredients than I otherwise would in a chain restaurant.

I can't say that I do for sure. I do, however, enjoy making ice creams and sorbets, as a hobby. And it also helps me preserve a lot of my orange crop that I get from my four trees that I can't eat myself or give away.

 

[mezzaluna]

Ah yes, surplus citrus. My parents had grapefruit and orange trees, and for a time they'd send me a box of fruit. But one time, the delivery people didn't see the instructions, "Protect from freezing", and I had rock-hard fruit in a nice, big box! After that, they didn't send me fruit.

I have a Donvier ice cream maker and have tried inventing a flavor or two.

 

[serpov]

Actually you want to keep citrus fruits from getting bleow 40 degrees or they start breaking down the sugars.

I don't know what kind of ice cream maker I have at home though...its the el cheapo model because my mother bought it...and she knows nothing about kitchen equipment. The only reason she even has a decent set of knives is because I bought them for her.