padre
Assistant Cook
Hola,
I'm an adventurous amateur foodie. I tired of people calling me a picky eater at some point and now take a "shock and awe" approach to eating new things. (Raw quail egg? Two, please.)
I've taken a few classes at a nearby Viking Cooking School, which is pricey but fun for me. I experiment pretty crazily in the kitchen with results varying from genius! to toss it. I also TiVo The Food Network and comb through cook books to work on basic skills and interesting ideas.
When I was younger, I spent a bit of time happily cleaning tables, dumping grease traps, and generally doing whatever needed doing in a cafeteria, but I've never done anything like cooking on a line. Had Bourdain's Kitchen Confidential been in my hands at the time, I imagine I'd have gone on to do it for a living instead of the corporate life I'm in now.
I guess what I'm driving at is that I like me some cookin'.
I'm an adventurous amateur foodie. I tired of people calling me a picky eater at some point and now take a "shock and awe" approach to eating new things. (Raw quail egg? Two, please.)
I've taken a few classes at a nearby Viking Cooking School, which is pricey but fun for me. I experiment pretty crazily in the kitchen with results varying from genius! to toss it. I also TiVo The Food Network and comb through cook books to work on basic skills and interesting ideas.
When I was younger, I spent a bit of time happily cleaning tables, dumping grease traps, and generally doing whatever needed doing in a cafeteria, but I've never done anything like cooking on a line. Had Bourdain's Kitchen Confidential been in my hands at the time, I imagine I'd have gone on to do it for a living instead of the corporate life I'm in now.
I guess what I'm driving at is that I like me some cookin'.
