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Old 07-30-2009, 10:01 PM   #61
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I am a chef. Got my training in the 70's. Also worked fast food when I was a teen(burger joints and a famous chicken place as a manager-not kfc)

Started cooking at the age of 8 thanks to my mom.

My baby brother( 50 yrs old) graduated from le cordon bleu in jan 09.

cooking runs in the family.

im 54 now and i love to cook.
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Old 08-04-2009, 12:43 PM   #62
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I'm not a professional chef, but I'm the best cooker in my home ^^
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Old 08-07-2009, 10:46 AM   #63
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Half and half? I got half way through my AS in culinary school, then had to drop out because i got hired as a firefighter.
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Old 08-07-2009, 11:09 AM   #64
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I would have gone with whichever paid more. Firefighters here don't make much.
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Old 08-07-2009, 04:15 PM   #65
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Originally Posted by chefkathleen View Post
I would have gone with whichever paid more. Firefighters here don't make much.
love and enjoyment of the job is much more important.


But I make more than enough(firefighters here are paid well), and have 100X's the retirement benefits I would have as a chef, not to mention job security.
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Old 08-07-2009, 04:36 PM   #66
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LOL No kidding. Rarely bennies in cooking.
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Old 08-08-2009, 03:26 AM   #67
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I have been cooking since age five. I'm a culinary mutant. I've cooked in professional three and four star kitchens yet I no longer work in the industry. I love food first and foremost. Cooking in my opinion is a byproduct of the flavors food can present.
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Old 08-08-2009, 03:32 AM   #68
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I just have OCD(Obsessive Cooking Disorder).LOL
I have never wanted to be a chef for a few reasons:
I want to cook, what, when and how I want to.
I like "Home cooking", not some small amount of food piled on top of each other on the center of the plate surrounded by colorful sticky gunk and herbs in some artistic way. To me that is not a Chef, but a Artist.
I hope I have not insulted anyone. That is just how I feel about the subject.

Tis not an insult but rather a refreshing look on the subject of "refined french cuisine" I have come to realize the "piling" of food is not nessicary... the presentation and ACTUAL flavor of the food is what matters. Woe to the one who judges food upon mere presentation and glamour.
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Old 08-09-2009, 04:14 PM   #69
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I think I qualify as both. I have owned and run a small restaurant in SW CO - around 1999-2000. I do catering and baking when requested and am an avid home cook. When I had my restaurant, my friends used to ask "How can you cook all day and come home and watch cooking shows???"

I went to cooking school in NYC at what is now called the Institute of Culinary Education (ICE) but when I went it was called Peter Kump's NY Cooking School. I studied French cooking at Kump - but every other cuisine I know I taught myself. Chinese, Thai, Spanish, Greek, Armenian - etc. I grew up in an Italian household so I learned that by osmosis - and doing. I don't do Indian food. God, I tried to like it...LOL.

I'm thinking of teaching some classes - everyone where I live has a showstopper kitchen and they never cook at home.
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Old 08-09-2009, 05:17 PM   #70
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...
everyone where I live has a showstopper kitchen and they never cook at home.
The so-called "trophy kitchen", installed for resale value.
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