The Frog
Knows what a fatty is.
- Joined
- May 3, 2010
- Location
- Anaheim, CA
Hello everyone!
I'm a barbecue beginner in orange county, CA who has come to The Bretheren by way of a talented and all-round good guy, Professor Salt.
I am new to bbq, but not to food. I am a graduate of a French culinary school (ergo "The Frog"), worked in several fine-dining restaurants here in the US, and I interned in France at a Michelin 2-star restaurant.
Do you want to know what I learned through those experiences? The term Chef is thrown around too loosely. Being a Chef is more than assuming a title, or being a manager. A Chef is always learning, always honing their skills, a leader, a craftsman, an artist, and a teacher.
Judging from what I have read so far, I think I have found a like-minded community. Thank you for allowing me to participate.
Josh
I'm a barbecue beginner in orange county, CA who has come to The Bretheren by way of a talented and all-round good guy, Professor Salt.
I am new to bbq, but not to food. I am a graduate of a French culinary school (ergo "The Frog"), worked in several fine-dining restaurants here in the US, and I interned in France at a Michelin 2-star restaurant.
Do you want to know what I learned through those experiences? The term Chef is thrown around too loosely. Being a Chef is more than assuming a title, or being a manager. A Chef is always learning, always honing their skills, a leader, a craftsman, an artist, and a teacher.
Judging from what I have read so far, I think I have found a like-minded community. Thank you for allowing me to participate.
Josh
