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Old 09-20-2006, 10:39 AM   #1
Assistant Cook
Join Date: Sep 2006
Posts: 20
Smile Introduction

Hi, my first name is Karen. I am 53 and have cooked ever since I can
remember. I Just finished a 2 year program in culinary arts. I am a
part time assistant cook at one of the top restaurants in the area. I
have also just started fiddling around with cake decorating. It was my
weakest,( along with eggs!) unit until we got to marzipan and fondant.
That I was better at. But I really need work with the bag and
buttercream. I cant seem to get the timing. Just when I get a good run
going I then lose it. I always thought I would like to cater after my
education. Working in a restaurant kitchen where the menu changes daily
and everything is made from scratch: all the way down to smoking our
own bacon and mincing garlic at the last minute for the dish to
order,  has proven, for me to be much more exciting.  We have
a very small kitchen, only 3, max 4, cooks at a time.  There is no
yelling, screaming or throwing things.  When I am moving to
slowly, and we are really busy my chef will ask me for things "as soon
as possible."<br>
I also want to tell ironchef how beautiful his/ her plating is.&nbsp; I
jumped out at me right away.&nbsp; Not only is it beautiful but very
practical for production.&nbsp; Something I have had to work very hard
at.&nbsp; As one of my chef instructors said, "Karen, your food is
beautiful but its not going to one bit of good if you don't get it out
on time!! Anyways, enough rambling.&nbsp; I am just very excited to
have joined a network of foodies!!<br>


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Old 09-20-2006, 10:53 AM   #2
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Location: North Carolina
Posts: 19,725
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Welcome to the site! It sounds like you love what you are doing and doing it in a great place for the right kind of experiences.

Enjoy our forums and share those recipes!!!!!!!!!

OK, I must ask - what is &nbsp; supposed to be? I'm sure it's getting misspelled if you've cut and pasted - I still see some html tags.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 09-20-2006, 11:02 AM   #3
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hello! Welcome to our group! Enjoy!!!!!
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 09-20-2006, 12:28 PM   #4
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Smile Happy Wednesday

Hi Karen welcome to DC.
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Old 09-20-2006, 01:20 PM   #5
Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,161
Hi and welcome Karen.So glad you are with us.
Don't let yesterday take up too much of today. Will
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Old 09-20-2006, 09:29 PM   #6
Certified Pretend Chef
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Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
Welcome aboard!
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-21-2006, 04:10 PM   #7
Executive Chef
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Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
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Welcome to DC!
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Old 09-21-2006, 04:13 PM   #8
Hospitality Queen
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Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Hi Karen!
(can I guess the "&nsbp;" is a smilie?)

We're so glad you've found this site!

Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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