Decided I wanted to be more active on this forum, I'm not sure how many users really have their own blogs or diaries on this forum but I decided creating an outlet for my kitchen experiences, shenanigans, adventures...anything to do with the culinary world.
So I suppose introductions are in order, I have no idea how actively I'll keep this topic updated though.
I'm Brian, I'm 22 years old with just a little less than a year's experience in food service; I'm aware that makes me far less experienced then people my age in the industry since most start much
younger so I have some catching up to do...nothing a little hard work and dedication won't fix. I think my abilities are developing at a decent pace. I found this forum via Mr. Knife Fanatic's Youtube channel.
Right now I work two jobs, one as a Asst. Pastry Chef & Roundsman at a fine dining French restaurant, and my other job [that I just started] as a Line Cook at a Bar/Grill. So I'm gaining some good experience in both pastry work and line cooking, the contrast between the two establishments is certainly interesting as well.
There's a lot I'd like to say and this post isn't quite as eloquent or structured as I'm used to making but I CBA, I'm just typing what comes to mind right now.
Anyway, I started taking pictures of my work; here's my first and only [haha] pic.
Baked Alaska, surrounded by Creme Anglaise and Black Cherries w/ Juice ["Au Jus"
More to come later, hopefully.