hardyboy86
Assistant Cook
- Joined
- Feb 29, 2008
- Messages
- 1
Hi there all,
This is my first post. I've been snooping around the forums for a while, and have really liked the feel of this community. Let me tell you a little about myself!@
Right now I am studying Cognitive Science and Philosophy at the university of toronto. I am originally from Washington DC.
I've been cooking for only 3 years now. I grew up going to an international school, so i had lots of friends from all over the world. As consequence, i was able to taste a lot of diferent types of foods throughout my short life (i am 22 now). However, I am a semi-vegetarian. I have been a vegetarian (only eat chicken) since i was 7, so for 15 years now. As such, I have pretty much realized that i will never be a cook, but I dont really mind, as cooking is a passion, but not my only one.
This summer i got an internship to learn the art of "slow cooking" at the American Academy of Architecture in Rome. I will be working with an understudy of Alice Waters, from the famous Chez Panisse restaurant in Berkley, CA. I am very excited, as The restaurant was ranked #20 in the world last year and Ms. Talbott was actually the executive chef for the Clinton Administration. I think my cooking skills will be "pre-rome" and "post-rome".
I myself Have steadily tried my hand at many different varieties of cooking. I prefer spicy food, but will try anything, particularly if it is healthy. I am also a workout-aholic, and box in my free time.
Right now, in Toronto i visit the "st. lawrence market" every week. If you havent been, it is billed as the largest indoor marketplace in N. america. It is truly a great asset for a cook. With all of the different ethnicities in toronto, one can expect to find EVERYTHING in the city, particularly at this market. I have a butcher, fruit/vegetable guy, and a baker that I have befriended and look forward to seeing every week. It is also a place where one can find rare spices, great homemade sauces, unique and exotic fruits, and great varieties of all things cooking. I am truly blessed.
Cheers to all, and thanks for having me!
This is my first post. I've been snooping around the forums for a while, and have really liked the feel of this community. Let me tell you a little about myself!@
Right now I am studying Cognitive Science and Philosophy at the university of toronto. I am originally from Washington DC.
I've been cooking for only 3 years now. I grew up going to an international school, so i had lots of friends from all over the world. As consequence, i was able to taste a lot of diferent types of foods throughout my short life (i am 22 now). However, I am a semi-vegetarian. I have been a vegetarian (only eat chicken) since i was 7, so for 15 years now. As such, I have pretty much realized that i will never be a cook, but I dont really mind, as cooking is a passion, but not my only one.
This summer i got an internship to learn the art of "slow cooking" at the American Academy of Architecture in Rome. I will be working with an understudy of Alice Waters, from the famous Chez Panisse restaurant in Berkley, CA. I am very excited, as The restaurant was ranked #20 in the world last year and Ms. Talbott was actually the executive chef for the Clinton Administration. I think my cooking skills will be "pre-rome" and "post-rome".
I myself Have steadily tried my hand at many different varieties of cooking. I prefer spicy food, but will try anything, particularly if it is healthy. I am also a workout-aholic, and box in my free time.
Right now, in Toronto i visit the "st. lawrence market" every week. If you havent been, it is billed as the largest indoor marketplace in N. america. It is truly a great asset for a cook. With all of the different ethnicities in toronto, one can expect to find EVERYTHING in the city, particularly at this market. I have a butcher, fruit/vegetable guy, and a baker that I have befriended and look forward to seeing every week. It is also a place where one can find rare spices, great homemade sauces, unique and exotic fruits, and great varieties of all things cooking. I am truly blessed.
Cheers to all, and thanks for having me!
