Never gonna be a pro, but...

Discussion in 'New User Introductions' started by jtower42, Sep 6, 2013.

  1. jtower42

    jtower42

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    At home cook
    Hey all. I'm Jon, 35, married, four kids, live in Wisconsin.

    I love to cook, but as I am part of my family's (non-food related) business, I will likely never get the chance to be a pro. My dream would be to open a BBQ joint with catering and make people happy in pork-related ways. But in the meantime, I feed my jones by cooking for my family (my kids love my chicken and waffles and BBQ ribs), charity dinners, holidays and dinner parties. I'm one of those people who are much more comfortable at a party in the kitchen with a knife than in the living room with a cocktail. I also compete with some friends on a KCBS BBQ team.

    My tastes lean toward BBQ (duh), rustic Italian, and steaks and chops.

    I am a Christopher Kimball and Alton Brown fan, but I find myself annotating and tweaking recipes more and more - I've been cooking for about 10 years, and I can tell I'm just starting to get better.

    I'm hoping to learn more about techniques for flavor building, flavor pairing and efficient prep techniques.

    This is starting to feel like an online dating profile, so I'll stop now. :)
     
  2. mikeswoods

    mikeswoods

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    Professional Caterer
    Join right in and start posting----Your BBQ skills will make for some good reading---and might help a younger member get some ideas ---Welcome---Mike-----
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    I Just Like Food
    Welcome to Chef Talk.

    I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

    Feel free to join in the conversation or start your own relevant thread.  You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously.  The Articles, Reviews and Galleries are of note as well.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post those in the Feedback & Suggestion forum.  

    A note about forums, the Pro section, folks not employed in the food industries are asked to read only there, but it is very interesting to peek in on what they're talking about.

    I feel that the over 50,000 members here at CT are so very generous with their knowledge and always willing to help anyone, no matter your abilities.  

    Visit as often as you can and check out cheftalk.com on Face Book and Pinterest as well.
     
  4. soesje

    soesje

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    Professional Chef
    Hi jon!

    Welcome on board! And....NEVER say never :) There are quite a few examples on here who did exactly that, follow their dreams.

    I am one of those......

    Kids grow up and you might fancy a career change in the future so who knows one day, you will find yourself following what you have been dreaming about for so long :) 

    And....don't hesitate to ask questions.....

    greetings 

    xx