weekend warrier or trained chef/

[Bearcarver]

No chef here-----Just a WW.

Bearcarver

 

[Dutch]

Did the culinary class thing-worked for several years as a personel chef, do some catering now and again and smoke on the weekends for my own enjoyment.

So I guess I could answer this question with a "Yes" and a "Yes".

 

[smokey paul]

Weekend Warrior, or every other week end or when we have the $$$ to buy the food to Smoke/Grill (SS does not go far)

Love the outdoors and cooking and getting used to the weather here in AZ...

Different than Calif, south end.

 

[mballi3011]

I would sometimes like to call myself a chef but I'm not a chef I just love to cook and have been doing some catering here and there. Now I do get into to making alot of things from scratch all the time and I make my own pastas, breads, corned beefs, sausages, bacons and sauces to.

 

[herkysprings]

I like cooking meat (and vegtables stuffed with meat or cheese) with indirect fire.

I can also make chocolate truffles from scratch.

WW I guess :D

 

[grampyskids]

I don't how to classify myself. I have no "quote" formal chef training, but I was trained by a an old German Butcher for 2 years. After that, I cooked 7 times a month at my Senior Mobile Home Park for 150 people and 300 people once a month at the Elks Club. Did this for 11 years. My Daughter who is a personal chef in NY has to do Corp. Board Meetings in SF, and I am her sous chef. I do all the cooking in my house so I guess I go both ways(no jokes allowed).

 

[bayouchilehead]

Weekender for me, I just wish they were 4 days long.

I second that statement!! People should work 2 days a week, get paid for 5, so they can enjoy life to the fullest. Instead we have to Cram as much fun into 2 days as possible and........that 4 letter word (work) for 5. Oh well 'C'est la vie'.

 

[eman]

Since i have no formal training ,i guess i'm a professional cook. and rookie smoker.

 

[squirrel]

I am no chef, but have had the honor of working with classically trained chefs. I have learned from some of the greatest Executive Chefs, Sous Chefs, Pastry Chefs, Sauciers and line cooks in the business. As a photographer who has done her share of food photos, I have become great friends with them all. With that said, I do feel the term "chef" gets thrown around a bit too lightly. It takes alot to be a chef, whether it is attending a school such as the Culinary Institute of America or learning from the Master's themselves, for one to be considered a true Chef means mastering many genres of the culinary world, not just becoming adept in one area. That is where "Masters" comes in. There are many friends that I call true Pit Masters, they are so good at what they do, like many of you here, but they will be the first to say they are not Chefs, but genuine Masters of the Pit. I like that about them.