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Re: OTR food.
> > Mmmmm...fly me where exactly? I would love to be
> > someone's personal chef.
>
What are your qualifications?
Well, I worked for a five-star restaurant in Columbus for nearly three years starting at the bottom and working my way up to prep and finally sou chef positions. I've had no formal training although I might change that next term, unless you count preparing small dishes under the nearly lethal gaze of Chef Richard (pronounced Ree-chard). I've spent a life under the watch of my mother (half-German, half-Sicilian) who makes some of the best sauce from scratch ever. I've been hired to cater small romantic dinners for friends and family for the last five years on a fairly consistent basis in addition to catering for football parties and consulting for the annual Pasta Fest for the Alpha-Omega dental fraternity at OSU. So, although I have little in the way of classroom teaching, I have been cooking for the last 15 years of my life and am pretty good at it. I specialize in South-east Asian and Italian cooking, although I have been branching out to more traditional "American" cooking, most specifically looking for places where immigration merges with the "traditional." So I have been experimenting with Central and South American cuisine as well as looking into traditional Chinese and Asian-Indian dishes, not the stuff you find at most take-out places.
Steve
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