Reintroducing Myself

Discussion in 'Food & Cooking' started by paul alfred, Feb 1, 2013.

  1. paul alfred

    paul alfred

    Likes Received:
    Line Cook
    It's been quite a while since I've posted on the forums here, so I thought I'd reintroduce myself.  My name is Paul Alfred, I'm originally from New York, and I now live and work in San Antonio, Texas.  I spent seven years in the US Air Force as an enlisted intelligence analyst, and loved it.  I got to travel, do and learn things I would not have been able to elsewhere, and grew a lot.  After a while, though, I got to thinking a bit more long-term and came to the determination that I did not have the passion and drive I felt appropriate to stay in the military for a full career.  After much consideration I decided towards the end of my enlistment that I wanted to go into the culinary arts, and so chose not to re-enlist.

    I did not go to culinary school, but instead took an apprenticeship under a chef here in San Antonio.  I spent two-and-a-half years studying under him during which time I learned a lot and became good friends with him.  I spent a brief time working for my younger brother (then a Sous Chef, now an Executive Chef) in Pennsylvania before relocating to San Antonio permanently and finding a job at the Menger Hotel where I ran their pastry line.  I enjoyed my time there and I learned a lot from the great people who work there.  

    I have wanted to work for Hyatt for a long time, however (a friend of mine goes on endlessly about how great it is being a Hyatt employee), and after a year of trying to find a job with them I have finally succeeded.  The Hyatt Regency San Antonio hired me as a Cook 2 at their "Q on the Riverwalk" restaurant and have assigned me to the restaurant and in-room dining line.  I have just completed my second day here and I must say I absolutely love this place.  It is a great learning opportunity, with a great team, and I'm very excited to work here.  Hopefully, this is the beginning of a very long, very happy relationship between myself, the hotel, and the chefs I am working with and learning from.