Posted by Gerard on January 03, 1998 at 16:48:30:
In Reply to: Gerard posted by Baumann C.E.C. on January 02, 1998 at 13:21:18:
: Gerard;
: I see you answer most culinary questions.What is your
: culinary back ground.
:
: Thanks for the information.
Hi Chef,
I started with a 7 year apprenticeship with a parisien pastry chef named Maurice Leduc
, when he opened a restaurant I learned to cook, did that for a couple of years but find baking more interesting.
The money is in the dinners though.
Worked at the ritz and meridien hotels and a few bakeries/restaurants.
Opened a bakery in boston , then a restaurant but decided to stick with the bakery in the end.
I don't call myself a chef, but it seems everybody else does...but they aren't.
You know the type, "I'm a chef, just graduated school".
I'm just a baker really, with experience in foods in general.
Some culinary education would have helped along the way but
I tried to find what I needed from people who have technical knowledge.
Where are you positioned ? ...and what do you think of this site?
Regards Gerard