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Old 11-03-2010, 07:32 PM   #91
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I'm not a chef, just the Kitchen Goddess. I like trying new twists on old recipes.

As for cleaning up, I clean as I go. My kitchen is way to small to allow any clutter (7' X 8'). I also use the time that I have something in the microwave to clean cabinets, fridge, stove top, put burner plans in the sink to wash later, put away clean dishes... I had heard the phrase "clean, don't lean" and I guess I took it to heart. I'm glad I did so that cleanup is short and easy any given time.
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Old 11-04-2010, 09:27 AM   #92
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Was all state back in the '90s. Thought about going pro, but then life happened. So, cooking junkie.
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Old 11-04-2010, 07:48 PM   #93
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I could never be paid enough to cook if I wasn't hungry, so I wouldn't even want to be a pro. I also would never want to cook something I wouldn't like to eat myself. I love cooking for my family and friends though, and have been doing it a very long time.
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Old 11-04-2010, 08:06 PM   #94
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My family are professionals in their brasserie, but there's no way I could could work in such a hot commercial kitchen. Especially when the air con unit breaks down. To me, one is either gifted in cookery or they're just a plodder. I'm a plodder and a happy plodder at my stove and enjoying the food that I cook for when they come home.
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Old 11-05-2010, 02:51 AM   #95
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i'm a foodie/junkie/plodder, lol.

but once a year i get to be a cook. that is that i cater my department's christmas party, feeding about 125 people or so.

it's funny, but every year i hear from 50 or so of them that i should become a chef. i guess they liked my cooking.

the vice presidents and directors of my department mentioned that last year, that i'll always have a career to fall back on if my current job doesn't work out (which wasn't as funny in the context, lol). it was meant as both a compliment and joke, to which i replied, "no thanks, being a chef is way too much work. i like how easy i have it now..."

actually, this year i might actually get to be a real chef for a day, with a professional kitchen and a staff. since i work the midnight shift, i wouldn't have time to cater the party. my boss asked if he could pull it off, would i be interested in using the kitchen in the cafeteria in our building, and some of the young guys offered to be my staff so they can learn to cook.

now i just have to work out a pay scale.
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Old 11-05-2010, 07:20 AM   #96
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If you can fall back on a second job, or even try your hand at it, then you'll probably never be without work. Sometimes I busk. But I could never be a chef.
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Old 11-05-2010, 09:45 AM   #97
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I've cooked in several restaurants and was the kitchen manager in one of them. But I learned the most by spending three years cooking nothing but Japanese, another three cooking nothing but French, off and on Indian food (my son had an interesting childhood), and by being forced to experiment with gluten free foods. Currently I'm a very good cook of vegan gluten free food - the limitations make it more fun and more of a challenge, as well as making me a much healthier person. I've been approached with the idea of opening a restaurant serving that kind of food but I don't know if it's what I want to take on right now. A lot of other things come first at this moment.
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Old 11-05-2010, 12:42 PM   #98
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Do I cook for love or money?
Love.
I love eating.
Family and friends love it.
It makes nice gifts.
I love cooking/baking too.
It's a fun activity to share.

But, hey, if you want to send money, that is fine too.
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Old 11-05-2010, 01:05 PM   #99
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I just like to cook and bake... a lot. I'd say I'm about average skill-wise. I have a lot to learn and have enjoyed all of my at home "lessons" so far. I make a point to cook/bake at least 1 new thing a week. I really enjoy the satisfaction I get when the rest of the family enjoys my cooking. My schedule is very busy but cooking, for me, is a stress reliever and gives me a chance to be creative, which I otherwise am not. I have a very tiny kitchen which I dislike but it does make it easy to keep clean.
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Old 11-05-2010, 08:58 PM   #100
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I guess I don't see the relevance of calling yourself a pro or a junkie. I'd think anyone who has the interest in seeking out a forum for culinary interest has earned at least a little bit of credit. After that, it's up to (un)common sense to make this site useful to each of us.

That said, I've cooked eggs on the stove since before I could reach the burner knobs. I've always loved making the necessity of eating enjoyable. I am a junkie, proud of it, and if I ever tried to make this into a profession it would just kill the desire I have to cook.
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