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How many AudiogoNers are amateur chefs?

I know this is WAY off topic, but I am curious as to how many of you folks fancy yourselves as amateur chefs. I ask this as I just completed my first day of culinary school. This is not a school for training pros (we meet on Fridays for the day), but for those folks who want to become better cooks, learning to prepare menus, pairing foods and wines, etc. I still have my full-time profession, so this is for home.
slipknot1

Showing 2 responses by warrenh

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warrenh
2,299 posts
 
It's all in the stock. The basic staple of great cooking: brown stock. BTW, if you chop your onions and have juice on your cutting board; you blew it. Read The Making of a Chef. peace, warren
warrenh's avatar
warrenh
2,299 posts
 
I live where I can go from cold sesame noodles in Chinatown to LeBernadin in a flash. But every once in awhile, give me a good tube steak with all the fixings or a Cheesburger, cheeseburger; and I'm in heaven. Also, if you don't leave in or near (enough to get into the city) the Big Apple, you haven't a clue what amazing pizza is. Still the best deal going ($), wise in the food kingdom. I'm getting hungry. bona petit, warren
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