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Old 07-27-2009, 11:37 AM   #11
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
My husband is a Chef. I just like cooking and eating.

Practice safe lunch. Use a condiment.
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Old 07-27-2009, 12:03 PM   #12
Honey Badger
Join Date: Dec 2008
Posts: 2,509
I'm with Andy.Just play one at home..
The pays better.Job security,weekends off,insured,paid vacation.
I'd say chefs at home got it going on :)


If your with me that's great. If not. Get out of my way.
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Old 07-27-2009, 12:06 PM   #13
Sous Chef
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Join Date: Oct 2008
Location: Florida!
Posts: 694
Professional here. Went to several schools, worked for others in their kitchens and also had my own place. Traveled around the world trying everything I could get my hands on and never saying no to tasting something new and different. Haven't worked in the industry since '00 unless you count a golf course snack bar for s&g's in the mid 2000s.
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Old 07-27-2009, 12:22 PM   #14
Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
I'm the chief cook and bottle washer at my house.
I did cook once in a while when I was a bartender back in the late 70's though.
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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Old 07-27-2009, 12:37 PM   #15
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
I cooked for a living for a long time, both in restaurants and my catering business. These days I do more consulting, teaching and writing about food and wine, and I'm happy about that!
Wine is the food that completes the meal.
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Old 07-27-2009, 12:52 PM   #16
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I am a pro by training (CIA) and once worked in the field. Due to minimal disability, I now teach at a prep school (not culinary arts btw) but do private chef work for a select clientele.
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Old 07-27-2009, 01:17 PM   #17
Senior Cook
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Join Date: Apr 2009
Location: Edmonton
Posts: 163
I am a chef. Not working in the restaurant business currently. But working on recipes at least 3 times a week.
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Old 07-27-2009, 01:22 PM   #18
Assistant Cook
Join Date: Jul 2009
Location: Brooklyn, NY
Posts: 1
I've spent a little time in a couple NYC kitchens in a intern capacity, but realized quickly, I'd rather cook on my own terms in the comfort of my own home.

I'm now cooking, doing some food photography, and maintaining a blog of recipes.
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Old 07-27-2009, 01:22 PM   #19
Senior Cook
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Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
I'm not a professional chef but just very very passionate about food and cooking! Whenever I go to the supermarket and look at all the different foods on the shelves I can't stop thinking about how they came to be there and what can be done with them to create the perfect meal :)
Cooking With Passion Blog
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Old 07-27-2009, 01:38 PM   #20
Master Chef
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Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
Originally Posted by JoMama View Post
luvs ... Are you by any chance going to the Bleu school here in Vegas?

bigdaddy3k ... rotflmbo!
not that one, another Le Corden Bleu.

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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