I just wanted to introduce myself. I am a recent culinary school graduate, on my way to becoming a Culinologist. (Which is a combination of Culinary Arts and Food Science.) I have AA and AS degrees in Food Science and Culinology respectively and am transferring to pursue my BS in Food Science at Cal Poly San Luis Obispo in the fall. In addition to my day job, a QC/RD position at a pie manufacturing plant, I have been an on-call prep chef with a few catering companies on the weekends, as well as a freelance ice carver and fruit carver. I love experimenting with new techniques and ingredients, and sharing new ideas, as well as rediscovering tasty "lost recipes" from the past and ancient cultures. I hope to learn and share lots of great ideas with you all.