candelbc
Senior Cook
To follow the true welcoming spirit of this forum, I wanted to introduce myself.
I live in a town called Eau Claire (Prounounced "Oh Claire") located in Central Wisconsin with my amazing wife Sarah, and our two kittens (Frank & Bean). We are currently expecting our first child in January and are looking forward to starting a family. I own a Web Development & Consultation Firm. My hobbies include Camping, Woodworking, Period Restoration, Spoiling my wife, and of course, Cooking..
Which brings me to the real important information:
My background in cooking is relatively simple. I started out learning from my mother and grandmother. In 1999 I had an opportunity to apprentice under a local Korean Chef. I then worked in the restaurant for 4 years as a chef. While I enjoyed the career, it didn't work well for me to work nights and weekends. From my apprenticeship, I began studying Italian cuisine and finally more dynamic asian cuisine. Since leaving the restaurant business I have spent more time studying baking, candymaking, and outdoor cooking (Smoking and Grilling)...
Well, that's about enough about me.. I am looking forward to learning even more, and possibly sharing where I can. I am also looking forward to getting to know everyone..
-Brad
I live in a town called Eau Claire (Prounounced "Oh Claire") located in Central Wisconsin with my amazing wife Sarah, and our two kittens (Frank & Bean). We are currently expecting our first child in January and are looking forward to starting a family. I own a Web Development & Consultation Firm. My hobbies include Camping, Woodworking, Period Restoration, Spoiling my wife, and of course, Cooking..
Which brings me to the real important information:
My background in cooking is relatively simple. I started out learning from my mother and grandmother. In 1999 I had an opportunity to apprentice under a local Korean Chef. I then worked in the restaurant for 4 years as a chef. While I enjoyed the career, it didn't work well for me to work nights and weekends. From my apprenticeship, I began studying Italian cuisine and finally more dynamic asian cuisine. Since leaving the restaurant business I have spent more time studying baking, candymaking, and outdoor cooking (Smoking and Grilling)...
Well, that's about enough about me.. I am looking forward to learning even more, and possibly sharing where I can. I am also looking forward to getting to know everyone..
-Brad
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