> > 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.