mr_misanthropy
Assistant Cook
- Joined
- Mar 15, 2008
- Messages
- 25
Hello fellow culinarians!
I'm from a small-ish town in Missouri, and I love to cook, so I guess I'm in the right place. I work as a sous chef in a brand spankin' new brick oven pizza & pasta restaurant. I've been cooking as a hobby for about 4 years now, and I'm exploring it as a possible long-term career. So far so good!
I love to make Italian food, and I make a mean lasagna. I also do Chinese food, and I love making Southern comfort food classics. I'm getting interested in French cuisine, but it's hard to find some ingredients locally. Work in progress. I have a unique taste for traditionally cooked foods. I love smoked meats, different cured meats, dutch oven meals cooked over the fire, and of course the brick oven. It all intrigues me.
Other hobbies of mine include martial arts, writing & journaling, trivia, drawing, and a plethora of other various interests, obsessions, and quirks.
Thanks for having me!
-Jeremy
I'm from a small-ish town in Missouri, and I love to cook, so I guess I'm in the right place. I work as a sous chef in a brand spankin' new brick oven pizza & pasta restaurant. I've been cooking as a hobby for about 4 years now, and I'm exploring it as a possible long-term career. So far so good!
I love to make Italian food, and I make a mean lasagna. I also do Chinese food, and I love making Southern comfort food classics. I'm getting interested in French cuisine, but it's hard to find some ingredients locally. Work in progress. I have a unique taste for traditionally cooked foods. I love smoked meats, different cured meats, dutch oven meals cooked over the fire, and of course the brick oven. It all intrigues me.
Other hobbies of mine include martial arts, writing & journaling, trivia, drawing, and a plethora of other various interests, obsessions, and quirks.
Thanks for having me!
-Jeremy