New to the site
Just wanted to introduce myself. I love cooking and wish I would have went to culinary school instead of college, but I didn't so I'm stuck at home practicing. I have a desire to someday start a small resturant or bar. I have just touched on some of the subjects on here and everyone seems to be very helpful. Look forward to chatting with you all.
I am looking for a new knife and frying pan. Thinking of the shun elite paring knife (I have a Wusthof chef's knife now). And thinking of a Mauviel frying pan. Money is a issue as I am still in college, but I want good quality. Any thoughts on these or links to already discused topics would be great. Also any ideas about how to start a restuaurant or bar would be great too.
Again, I look forward to being on the site.