I normally get in 2 a day at least. More on weekends, unless we're away at a wrestling tournament or some other school function for the kids.
Joined Feb 2004
3K Posts | 42+
159 Knobvue Drive Freedom Pa 15042
axegod75 said:
I was on staff at Penna.School for Culinary Arts back in the 80's , I think, it was then anyhow, maybe the early 90's , what ever it was a long time ago, I did enjoy it a lot, now I am glad to be out of the kitchen , spent the best times of my life (with my clothes on ) in the kitchen , well thats not all true, seams like the kitchen table got some action back in the late 60's hahahaha, Oh to be young again hahaha
where are you working now,or are you still in school?
Enjoy, Vincve
Sounds like you had some fun, What class / classes did you teach?
I'm currently in the BORING part of my Le Cordon Bleu training at CCA. I'm learning how to use Microsoft Word and Excel :duh:
I have 3 more classes after this before another kitchen class :banghead:
The chef is great though, he's Italian and from Queens, NY so we get along nicely.
My class before Christmas was amazing. It was Priciples of Contemporary Cuisine and we had a CMC for an instructor. He is also a European master and would question us every day on the basics of classical cooking...I loved it, but I was amazed at how many students in the class couldn't remember anything
The food was mostly vegetarian and vegan so it's a good thing a few of us are friends with the chef from Butchery, haha.
I can't wait until my world cuisine classes...that's when the "Iron Chef" testing style begins.
I'm currently in the BORING part of my Le Cordon Bleu training at CCA. I'm learning how to use Microsoft Word and Excel :duh:
I have 3 more classes after this before another kitchen class :banghead:
The chef is great though, he's Italian and from Queens, NY so we get along nicely.
My class before Christmas was amazing. It was Priciples of Contemporary Cuisine and we had a CMC for an instructor. He is also a European master and would question us every day on the basics of classical cooking...I loved it, but I was amazed at how many students in the class couldn't remember anything
The food was mostly vegetarian and vegan so it's a good thing a few of us are friends with the chef from Butchery, haha.
I can't wait until my world cuisine classes...that's when the "Iron Chef" testing style begins.
Joined Feb 2004
3K Posts | 42+
159 Knobvue Drive Freedom Pa 15042
axegod75 said:
I did the soups & sauces in the morning & the Sanitation in the afternoon, then moved across the street to the recrutment center , (less hours same money) left me time to work on my catering business.
Iron Chef is my favorite program, I would love to take on Chen, I love hot & spicy , the judges would need asbestos lined stomachs that night ! , I dont like Iron Chef Americia as much as the orginal one from Japan, it is a great show. , I like to work with sea food but Pittsburgh is not a seafood city, there are a few places that specialize in seafood but nothing like San Fran , NYC or New Orleans , But I am happy with life here in the Burgh. Enjoy, Vince
See, I knew somebody would ask. I'll do some searching and see what I can come up with. I'm not pulling this stuff outta my @$$ but I never save these things.