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Old 06-30-2008, 01:39 PM   #1
Sous Chef
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Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Checking In...

Been a while since I've posted, and wanted to check in!

I finally finished cooking through the entire Professional Chef text (excluding the pastry section). I've really been focusing on making upscale versions of classic New England dishes using the French techniques I learned in the CIA text.

Still can't make a perfect whole roast chicken...

Oh, and my girlfriend and I are taking a trip to San Francisco in a few weeks. Since she's never been to SanFran before, we'll be doing a lot of the classic sightseeing stuff (Golden Gate Bridge/Ghiradelli/Fisherman's Wharf), along with a couple days biking/tasting in Napa, culminating with a table for two at The French Laundry!

Anyhoo, still working on my Engineering degree, and haven't been using my Private Pilot license much due to the costs of school.

I'm off to read some posts!


Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 06-30-2008, 01:41 PM   #2
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Join Date: Jul 2004
Location: USA,Massachusetts
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Hey welcome back Nick. It is good to see you again.

I can't wait to hear all about the French Laundry.

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 07-01-2008, 11:16 AM   #3
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Join Date: Sep 2004
Location: Southern California
Posts: 11,448
You are one busy guy, Nick!
I've wondered where you've been hiding....

Have a wonderful time in the city by the bay!
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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Old 07-01-2008, 11:24 AM   #4
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Part of your post sounds like what we will be doing very soon! ...minus the French Laundry - why didn't I think of that?????????

"Count yourself...you ain't so many" - quote from Buck's Daddy
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