So, how many chefs are there here in BYCville?
I have wondered for a while, and bumped into one today in a forum. Now I need to know... how many of us are there?
I am a chef with 15 years experience. I began working at a place that catered to people with specialized diets - food allergies, dietary restrictions, etc - and we also did whole foods, organic and free range meats, etc.
I went to culinary school after about 8 years in the industry, and did fine dining for 5 years after that. I began working exclusively with local foods 3 years ago, and finally live somewhere I can raise ducks and chickens.
I like to bake with duck eggs, and started with layer hens as well. I plan to raise a few next year for meat as well, but wanted to make it through a Maine winter with a small flock before I get in too deep.
I also keep a kitchen garden for myself, but since I moved in June it is small this year. I am saving lots of seeds for next year, and getting more plots ready this week for next season.
I thought I would like this adventure, and I LOVE it. It has enhanced my love of food and cooking 10 fold, and I am more inspired than I have been since culinary school.
I look forward to meeting other chefs on this journey.
I have wondered for a while, and bumped into one today in a forum. Now I need to know... how many of us are there?
I am a chef with 15 years experience. I began working at a place that catered to people with specialized diets - food allergies, dietary restrictions, etc - and we also did whole foods, organic and free range meats, etc.
I went to culinary school after about 8 years in the industry, and did fine dining for 5 years after that. I began working exclusively with local foods 3 years ago, and finally live somewhere I can raise ducks and chickens.
I like to bake with duck eggs, and started with layer hens as well. I plan to raise a few next year for meat as well, but wanted to make it through a Maine winter with a small flock before I get in too deep.
I also keep a kitchen garden for myself, but since I moved in June it is small this year. I am saving lots of seeds for next year, and getting more plots ready this week for next season.
I thought I would like this adventure, and I LOVE it. It has enhanced my love of food and cooking 10 fold, and I am more inspired than I have been since culinary school.
I look forward to meeting other chefs on this journey.
