Discussion in 'New User Introductions' started by madchef2013, May 17, 2013.

  1. madchef2013


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    Professional Chef
    I'm a chef, well technically I used to be. I don't think it's right to claim the title if I'm no longer in a restaurant. (Yes I have very strict standards when it comes to that word.) From the top then, I was a chef in California, New York, and Italy. I have over 25 years of experience in restaurants, not counting the years I was following my grandmother around in her restaurant, when I was a little kid.

    My cuisine expertise is in Italian, Mexican, Southwestern, American, French, New American, California, and Italian-American. Areas within cuisines that I am exceptionally fond of are, comfort food, authentic food, regionally specific foods, baking and pastry, and beer and wine pairing.

    For the time being I am doing food research and recipe development for an internet company. Whether or not I return to restaurants is undecided at the moment.

    Well, that's all I got!


  2. mezzaluna


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    Cook At Home
    Welcome to Chef Talk, Anthony! We have a good many retired and former chefs in our ranks, including our founder and some other very active members. I'm a retired teacher (30 years, mostly middle school) and believe "once a teacher, always a teacher". I have enough respect for your history to call you "chef" with no reservation, but that, as they say, is another conversation. /img/vbsmilies/smilies/smile.gif

    I would guess you took in a good deal of your food instincts as a youngster, as many of us did. I think that's the optimal way to learn as so much of one's culture and family traditions come along with the skills. Still, a good culinary education can awaken that in those who were not fortunate enough to have that opportunity, don't you agree?

    I suspect you've taken time to tour the site and have located the cooking articles, cookbook and equipment reviews, photo galleries, special guest archives, etc. 

    We look forward to your participation in the community and hope you enjoy taking part.

    Best regards,