- 195
- 13
- Joined Jan 19, 2011
Hi guys...
I'm a chef/co-owner that has been all his life out of the cyber-chef community, and despite being a member for years on forums on every other hobby that I have, this is my first time in one that involves my profession.
I'm from Guadalajara, México and I co-own a restarant named "Talento", it's been a favourite in the city among the foodies that like a relaxed/sophisticated atmosphere and not so pretentious food and a very fresh martini, originally it was a Thai restaurant but since I have many conservative customers, I serve thick steaks grilled on charcoals, some classics like the Caesar's salad and french steak au poivre, it became somehow a "Fusion" restaurant, but not because I wanted to become a rennaisance chef, but because I had to adjust my dishes to the taste of the locals (I have a payroll to pay, and that forces me sometimes to cook like someone that wants to please the customers and get them back instead of sticking to my ideas despite the likes or dislikes of the clientelle)/img/vbsmilies/smilies/biggrin.gif
I'm getting into the forum for learning from everybody, and I'll do my best to contribute with my humble experiences if possible, as you can see my English is not the best but I'll try hard to comunicate properly.
Best regards.
Luis
I'm a chef/co-owner that has been all his life out of the cyber-chef community, and despite being a member for years on forums on every other hobby that I have, this is my first time in one that involves my profession.
I'm from Guadalajara, México and I co-own a restarant named "Talento", it's been a favourite in the city among the foodies that like a relaxed/sophisticated atmosphere and not so pretentious food and a very fresh martini, originally it was a Thai restaurant but since I have many conservative customers, I serve thick steaks grilled on charcoals, some classics like the Caesar's salad and french steak au poivre, it became somehow a "Fusion" restaurant, but not because I wanted to become a rennaisance chef, but because I had to adjust my dishes to the taste of the locals (I have a payroll to pay, and that forces me sometimes to cook like someone that wants to please the customers and get them back instead of sticking to my ideas despite the likes or dislikes of the clientelle)/img/vbsmilies/smilies/biggrin.gif
I'm getting into the forum for learning from everybody, and I'll do my best to contribute with my humble experiences if possible, as you can see my English is not the best but I'll try hard to comunicate properly.
Best regards.
Luis
