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Hello all

Discussion in 'New User Introductions' started by simonlfcgreen, Jan 18, 2010.

  1. Jan 18, 2010 #1
    simonlfcgreen

    simonlfcgreen

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    Hi my name is Simon and im 23

    I am from the North West of england

    And i am looking to pursue a carrer as a Chef i currently have no training appart from my own. I love to cook and enjoy watching and learning other people's ideas. My inspirations are Warral Thompson and Pierre White. I'm looking for a bit of advice please on where to start. I would be willing to work all hours for nothing if it meant i would get the right training. Does anything like this exsist. Sorry about my spelling or puncuation mistakes if there is any this isnt a strong side of me.
     
  3. Jan 18, 2010 #2
    mezzaluna

    mezzaluna

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    Hello Simon, and welcome to Chef Talk. This is a great community for learning and sharing; I hope you browse it thoroughly and visit often.

    You may want to start your search here by reading in the professinals' forums. However, home cooks like you and I must consider those forums as "read only". Still, there's a great deal to be gleaned there. The search tool will be a good friend!

    What are your favorite dishes to prepare? Are there cuisines, methods or ingredients that most interest you?

    We hope you take part and enjoy Chef Talk.
    Welcome!
    Mezzaluna
     
  4. Jan 18, 2010 #3
    simonlfcgreen

    simonlfcgreen

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    I make the best fish pie i ever tasted i have an obsession with putting Pinapple and cheese in to everything i cook haha. Thanks for your reply i will have a good browse when i have a bit of time.
     
  5. Jan 18, 2010 #4
    ishbel

    ishbel

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    Hello there - my home town is the city of Edinburgh - slightly further north east of you!
    Are you in the Morecambe area - or further north, like Barrow?

    Whilst Worrall-Thompson is a well known chef - of the two you mention, Marco Pierre White is the superior (in my opinion!)

    I suggest you target any Michelin starred restaurants in your area - write to the chef and ask if they are willing to take on a novice in his/her kitchen. OR approach your local FE college and check what culinary courses they offer.

    Pineapple is a great fruit - I bow to no-one in my liking for it... but with FISH?!:lol:
     
  6. Jan 19, 2010 #5
    simonlfcgreen

    simonlfcgreen

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    Haha i doubt there is many near where i am. I'm thinking of starting as a porter then work my way in like that. And the pineapple thing i urge you to try it. Tastes amazing in a Carbonara too. People think im a bit crazy with my obsession but when they try it it changes.
     
  7. Jan 19, 2010 #6
    ishbel

    ishbel

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    I'm going to have to take your word for it... my mind finds the combo strangely uncompelling to my tastebuds! But, hey, it wouldn't do if we all liked the same foods/tastes, now would it? :lol:

    Good luck with your ambitions.
     
  8. Jan 19, 2010 #7
    simonlfcgreen

    simonlfcgreen

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    Thanks im going to do a work trial as a kitchen porter and work my way up from their i have found a restaurant that is willing to take me on so its all looking good.
     
  9. Jan 19, 2010 #8
    mezzaluna

    mezzaluna

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    Simon, the play of salt and sweet is a wonderful thing! I'm a bit leery of trying it (my husband wouldn't eat such a combination), but I've done it before myself. When I was a child I used to make my school lunch myself. I'd put a ham and cheese deli meat on cinnamon-raisin bread with a little butter. I was hooked on that for a long time. Now that I'm seeing more combinations like that (caramels or chocolate truffles with flakes of sea salt on top), I feel vindicated.

    Good luck with your culinary pursuits!
    Mezzaluna
     
  11. Jan 26, 2010 #9
    simonlfcgreen

    simonlfcgreen

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    Start my first day of catering school today at St Helens Colledge.
    It's apparently one of the best in England.
     
  12. Jan 27, 2010 #10
    italchef

    italchef

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    Welcome to the forums. From what I've seen so far this can be a great resource.
    I'm glad to see that you're going to a culinary college. From my experience in the industry it seems the best way to start. Even though you won't have all the skills when you graduate, you'll have a very good understanding of what it is we do and a better idea of how to execute your ideas. I've worked with many very good self taught chefs, but understanding the theory behind all of it, I feel, is a necessary for success.
    Have fun!