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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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Yesterday, I officially joined the ranks of the unemployed. It was quite voluntary, though. It was just time for a complete change after 20 years.
I'm headed back to school. This time I think it will lead to a new career that I will actually enjoy. I'll be going to culinary school and hope to become a chef. I've always enjoyed cooking and I think that I'll like doing it professionally. Classes start in the fall and I'm hoping to get a job in a restaurant in the meantime.
Fortunately there isn't too much bookwork, it's nearly all lab. But there is some chemistry involved, maybe smith will help me with my homework. hehehe.
Think good thoughts,
e
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trevor
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Really getting into it |
Registered: November 2002
Messages: 732
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It's great that you've decided to risk a bit to make your life more enjoyable. I'm sure there's a lesson there, for me, at least! Good luck! Oh, what kind of chef are you thinking you might prefer? I love the food channel on cable.
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Congratulations, e!
At first glance, the thought of you having to study chemistry in order to become a chef conjured up visions of you starring in some "mad scientist" movie; but a quick glance at the indredients list on any pre-packaged food container suggests most strongly that you'll need a PhD!
All the best in this new endeavor (and in everything else)!
We do not remember days...we remember moments.
Cesare Pavese
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warren c. e. austin
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Likes it here |
Location: Toronto, Ontario, CANADA
Registered: February 2003
Messages: 247
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... wonderfully disparate images of you table-side, serving up my "Coq au Vin" simply abound in my mind - especially allowing that I envision you wearing your "Cleats, Should-pads, Helmet, and all" deliciously, and delectably hidden by your starched whites!
May your first celebritory bottle of wine, upon your successful launching of your new career, be "Chateau Lafite Rothschild, 1934".
Thinking those good thoughts, just as you've taught me to do,
I remain
Warren C. E. Austin
Toronto, Canada
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smith
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On fire! |
Registered: January 1970
Messages: 1095
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WOW!!!! That is so cool!!! You will become a famous chef and we will all come to your restaurant one evening. What a great thought that is 
I will be happy to help you out of the goodness of my heart......and any little chocolate goodies you learn how to whip up >>giggle<<
What a terrific decision !!
Am absolutely thinking great thoughts !!
smith
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If you study Swedish cooking, you can go 'bork bork bork' while making your dishes (not that anyone talks like that over here, but you know what I mean, hehe!).
Hugs and congratulations to our little vowel on your decision to do what you want to do!
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
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Yay!! Change in the air for several of us these days! Best wishes and no regrets...the change will do us good!!
Lady Luck favours the brave!
"Always forgive your enemies...nothing annoys them quite so much." Oscar Wilde
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So glad you've chosen a new direction that you will truly enjoy. I'm sure you'll excel in your new found career. And, I'm all for that MB dinner at Chez "E"...if Timmy foots the bill, of course!... 
-Tom 
"Whatever is sought for can be caught, you know,
whatever is neglected slips away."
Oedipus Rex, lines 126-127
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Neph
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Getting started |
Registered: January 1970
Messages: 23
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Every good wish, e. and hopes for your great success. I wish I had your courage .
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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One of the things I'd like to do after I get out of school is to tour Europe by spending a couple months working in a restaurant in each city I visit. Sort of an educational, working vacation that could last for years. Sweden included.
Think good thoughts,
e
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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For all the well wishes. I'm going to be spending the next month packing up the house and getting ready to move back over the hill and into LA. I'll be job hunting as well, but the school job placement service will be helping with that.
Think good thoughts,
e
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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I'm always watching it. I'm not really sure what kind of chef I'll end up, but barbeque and grilling have always been my strong points at home.
Think good thoughts,
e
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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... will make it difficult to work, not to mention how hot it will be. I think I'd prefer to be the truly naked chef, but I'm not so sure the health department would allow it.
And that's a nice wine, but I'll be lucky if I can afford Bartles and James wine coolers after I get done paying for school.
Think good thoughts,
e
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trevor
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Really getting into it |
Registered: November 2002
Messages: 732
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I can't remember the joke - just the punch line. I especially love The Naked Chef - he's a cutie and I love the accent and casual way about his cooking. Like you'd want a friend to cook, I suppose.
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If you come to Sweden and cook for me you WILL get a kiss. Wether you want it or not!
I wish you the best of success. Ooh, this sounds VERY intriguing, I sure hope you get to do your dream cook-tour of Europe! Please tell lots and lots about what kind of dishes/cooking styles you enjoy the most.
*Hugs you!*
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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I hope it's a great big wet sloppy one!
I think my specialty at the moment is barbequed pork ribs. I love to serve them with smashed potatos flavored with tons of garlic and with grilled veggies (eggplant, zucchini, peppers, summer squash, carrots, asparagus) on the side. I have my own spice rub and like to mariate the ribs in it for several days before grilling. I also do my own barbeque sauce (vinegar and bourbon base, no tomatoes) and like to put that on the night before with several applications while on the grill.
Deserts are another favorite, though I'm not likely to make this my area of expertise. I make the most awesome oatmeal cookies. Two secrets, I use honey instead of some of the sugar and I macerate the raisins in bourbon (rum is good too) and spices prior to putting them in the cookies. My Old Granddad pie is another favorite. As the name implies, Old Granddad bourbon is a primary ingredient. It uses dried fruit, mostly apricots, cranberries, and prunes macerated in bourbon then placed in a pie shell and smothered with caramel made from bourbon. My newest is a chocolate cake. The filling is white chocolate and raspberries with just a hint of chipotle peppers. Just enough to leave a tingle on the tongue and leave people wondering what in the world you put in there. Of course it has to be frosted with a traditional French chocolate mousse.
My in-laws demand that I make pizza for all of our family gatherings. My wife likes my green bean and mushroom casserole, mushroom soup, and clam chowder. My shrimp cocktail stuffed dinner rolls are usually a big hit as an appetizer. And my deep fried turkeys are in demand for Thanksgiving and Christmas.
Think good thoughts,
e
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Whoah! Lots of stuff going on for you, sounds either very exciting or very stressful! Maybe both actually, but exciting mostly I hope.
I hope you give us plenty of progress reports and that all the stuff you're up to won't keep you from writing more Lion's Den! As you know, I really enjoy that story and it needs a proper conclusion...
So, tight hugs and good luck again...!
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
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It wasn't FOOD he was referring to in his topic you know... :D:D:D
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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As long as it's the FOOD he wants. That other stuff he'll have to get from someone else.
Think good thoughts,
e
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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Yup! Selling the house because we can't afford it on just my wife's salary. The money that's left will help with the outrageous tuition the school requires.
I'm hoping I'll be able to do some writing. But what's wrong with the conclusion to Lion's Den?
Think good thoughts,
e
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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... and not cream puffs!
Think good thoughts (though it may be hard after that last image, ok, hard was not the best choice of words there either),
e
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smith
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On fire! |
Registered: January 1970
Messages: 1095
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Lenny~~~~~I know it started with a BIG Swedish kiss aimed at e but I got totally sidetracked by the description of that chocolate cake
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Best of luck! You have my total support in your new efforts. We are behind you 100%
I have always held you in the highest regard and I am sure you will be a complete sucsess once again!
All the Best,
Kevin
"Be excellent to each other, and, party on dudes"!
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rbryce
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Likes it here |
Registered: January 1970
Messages: 216
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From Working it out by Don Hanratty I think--Book 1 CH.3 or 4. Matt is cooking hamburgers and tells how this cook prepairs hamburger patties by squeezing them in his armpits,leaving a few hairs behind. rob
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Darren
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Likes it here |
Registered: January 1970
Messages: 190
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Hi e,
You know that I have had the same thought myself. I love to cook and everyone says I am very good too. Pizza is a specialty of mine too. I am not schooled at all and think it would be cool to learn more.
I thought briefly of pursuing it professionally like you are, but I am just too darn good at what I do now and make lots of money at it. My work is interesting, but I do get bored sometimes. However, somehow I don't think that being a chef would be any different after doing it for long enough. Nevertheless, I am serously think of taking some night courses.
Being a chef is a cool job and I am so happy to see you going that way. I like the idea of going to europe. When it comes to desserts, the Germans, austrians, swiss and scandinavians have it figured out. I just about cream my jeans every time I go into a German bakery (in germany of course).
Cheers and maybe we should start a favorite recipe thread.
Darren
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rbryce
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Likes it here |
Registered: January 1970
Messages: 216
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you know of course that when you get settled,we all expect your cookbook to be published on Nifty stories and some juicy recipies posted on this board. rob
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Wow - good for you. 
Re: This is the end 
You think THAT'S gross - you should see how he makes doughnuts! 
