- Joined Sep 10, 2016
Worked in a couple kitchens for a few years. Been lucky enough to have patient teachers who were open enough to give me a chance. Southern appalachian soulfood naturally pours from my fingertips. I have a ton to learn about everything but have some very good experiences I can share. I also know a tad about knives and philosophy and the philosophy of knives. Ive creeped on the site for a couple weeks, so far everything is just right. I joined this forum instead of going to culinary school so ANY AND ALL advice is welcome even if its entirely random. Itd be cool to meet new people and share some ideas.