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Message
1
Posted on 3/14/12 at 12:15 pm to OTIS2
quote:
OTIS2
quote:
Hopefully when I get to Otis' age
quote:
Crap, guys
Take it as a compliment.
You didn't get to your age with a bad attitude.. Relax, and enjoy every day you have left..
Posted on 3/14/12 at 12:19 pm to Ole Geauxt
Posted on 3/14/12 at 12:31 pm to LSUPHILLY72
Ive worked at InNOUt Burger, Chipotle, Panera Bread, McDonald's,Subway,Burger King,Fat Cow, Chili's,Commanders,Antoine's, Jimmy John's, and AM Mart.
Posted on 3/14/12 at 12:33 pm to Ole Geauxt
no shite. He's getting a little sensitive in his old age. You're supposed to enjoy your golden years. Posted on 3/14/12 at 12:43 pm to LSUAfro
you're right, but, honestly, i really didn't think he was over 70.. he only looks about 68.. 
Posted on 3/14/12 at 12:52 pm to CITWTT
quote:
I drove a friend down to Venice in 07 for a job, and EVERYTHING south of Belle Chase looked like a bomb had exploded.
Yep it was pretty bad. I went to Venice about a month after the hurricane and it was a mess to say the least.
Posted on 3/14/12 at 12:56 pm to JasonL79
quote:
Yep it was pretty bad. I went to Venice about a month after the hurricane and it was a mess to say the least.
Did you see the horse that was hanging in the tree? I went about a month after and they had this horse hanging in a tree about 10 feet off the ground.
Posted on 3/14/12 at 1:03 pm to Ole Geauxt
Three of my uncles are chefs. Learned how to cook by simply watching my mother. It also just comes very naturally to me.
Started washing dishes and doing prep at 13 at my uncles restaurant in Dallas.
Went to college worked at a crappy hotwing bar. Dropped out of school and moved to Dallas and worked as a prep cook, waiter and bartender at a high end Mexican restaurant. Was offered and took a kitchen manager job in fayetteville Arkansas with a small catering company, which was awful. Accepted an offer at a fine dining Scandinavian restaurant in fayetteville working saute. Proceeded to help a friend open the first gastropub in fayetteville called ferrell's lounge.
Moved to Boise, Idaho and worked at a fine dining classical French restaurant. Moved to Portland Oregon and did stag work around the city.
Moved back home in September and currently work in Memphis as a chef at sweet grass. I also started my own organic 3 acre farm with my father outside osceola Arkansas . I'm 24 years old.
Started washing dishes and doing prep at 13 at my uncles restaurant in Dallas.
Went to college worked at a crappy hotwing bar. Dropped out of school and moved to Dallas and worked as a prep cook, waiter and bartender at a high end Mexican restaurant. Was offered and took a kitchen manager job in fayetteville Arkansas with a small catering company, which was awful. Accepted an offer at a fine dining Scandinavian restaurant in fayetteville working saute. Proceeded to help a friend open the first gastropub in fayetteville called ferrell's lounge.
Moved to Boise, Idaho and worked at a fine dining classical French restaurant. Moved to Portland Oregon and did stag work around the city.
Moved back home in September and currently work in Memphis as a chef at sweet grass. I also started my own organic 3 acre farm with my father outside osceola Arkansas . I'm 24 years old.
Posted on 3/14/12 at 1:20 pm to Ole Geauxt
quote:
he only looks about 68..
Posted on 3/14/12 at 1:23 pm to LSUPHILLY72
Just for fun:
I learned to cook watching my mother. When I was still a kid, she started working to make ends meet and I started cooking the things she cooked (classic southern - peas, beans, meat rice and gravy)for the family. I was a pretty good osuthern cook by highschool, when I discovered the joys of making money.
Worked as a grill man and fry cook in highschool. Took a break for SE Asia, where I learned that my buddies would trade their canned C-ration peanut nutter for my ciggies and that canned pork was the best c-ration.Probably developed my fondness for Thai food while there.
Came home and obtained graduate degrees in bench science (chemistry biochemistry) gave up on becoming a doctor, married had kids and 40 years work in industry.
Discovered competition cooking, won plates and tin cups cooking chili, BBQ and stuff.
I am the go to guy when friends need to cook something they are uncomfortable cooking.
In truth - the wife is a better cook. She is trained (CIA) and can cook with anyone. Her skill goes much beyond the classroom. She has that touch.
Never wanted to own my own cooking business or cook for a living. Good way for an owner to put in 80 hours aweek and go broke from other people stealing from you (IMO).
Restaurant business is staffed by an incredibly interesting group of people. Louisiana cooking (Cajun Creole) is an american treasure, followed at a distance by (still significant) southern regional cooking.
I learned to cook watching my mother. When I was still a kid, she started working to make ends meet and I started cooking the things she cooked (classic southern - peas, beans, meat rice and gravy)for the family. I was a pretty good osuthern cook by highschool, when I discovered the joys of making money.
Worked as a grill man and fry cook in highschool. Took a break for SE Asia, where I learned that my buddies would trade their canned C-ration peanut nutter for my ciggies and that canned pork was the best c-ration.Probably developed my fondness for Thai food while there.
Came home and obtained graduate degrees in bench science (chemistry biochemistry) gave up on becoming a doctor, married had kids and 40 years work in industry.
Discovered competition cooking, won plates and tin cups cooking chili, BBQ and stuff.
I am the go to guy when friends need to cook something they are uncomfortable cooking.
In truth - the wife is a better cook. She is trained (CIA) and can cook with anyone. Her skill goes much beyond the classroom. She has that touch.
Never wanted to own my own cooking business or cook for a living. Good way for an owner to put in 80 hours aweek and go broke from other people stealing from you (IMO).
Restaurant business is staffed by an incredibly interesting group of people. Louisiana cooking (Cajun Creole) is an american treasure, followed at a distance by (still significant) southern regional cooking.
Posted on 3/14/12 at 3:13 pm to LSUPHILLY72
I am simply an everyday home cook. No training, learned in my Momma's & Granny's (who was from Mississippi) Kitchen (they always had to run me out of the Kitchen) and by a lot of practice. I am a Washington Parish redneck that has lived in BR for most of my 52 years.
I was born a poor black child (OK, I made that up)......
I was the oldest of 5 children and would start Supper for my Mom after school. She would leave me instructions. I loved this chore and was very good at it. When I moved away from home, Mom bought me the River Roads Cookbook, thus starting my love of cooking, recipes, methods, etc. I love reading a good Cookbook!!!
I can BBQ/Grill with the best of em, I am a Gravy guy (Gumbo, Sauce Piquant, etc just is easy for me), I am the self professed Bean King and I just love down home country cooking.
A big Sunday Dinner that I cook for my family almost every week is joy to me, but cooking huge pots of whatever for tailgate parties, camp outings or other large gatherings is something I am very good at as well. I am very fortunate to have many friends who flat out cook and we always eat well (the womenfolk love this).
I've been asked hundreds of times why I don't own a Restaurant, but I love cooking too much to make it a job.
I don't make Desserts, something my Wife is very good at. And anything my Wife makes that is good, I am not allowed to cook..........
I was born a poor black child (OK, I made that up)......
I was the oldest of 5 children and would start Supper for my Mom after school. She would leave me instructions. I loved this chore and was very good at it. When I moved away from home, Mom bought me the River Roads Cookbook, thus starting my love of cooking, recipes, methods, etc. I love reading a good Cookbook!!!
I can BBQ/Grill with the best of em, I am a Gravy guy (Gumbo, Sauce Piquant, etc just is easy for me), I am the self professed Bean King and I just love down home country cooking.
A big Sunday Dinner that I cook for my family almost every week is joy to me, but cooking huge pots of whatever for tailgate parties, camp outings or other large gatherings is something I am very good at as well. I am very fortunate to have many friends who flat out cook and we always eat well (the womenfolk love this).
I've been asked hundreds of times why I don't own a Restaurant, but I love cooking too much to make it a job.
I don't make Desserts, something my Wife is very good at. And anything my Wife makes that is good, I am not allowed to cook..........
Posted on 3/14/12 at 3:19 pm to LSUPHILLY72
quote:
Did you see the horse that was hanging in the tree? I went about a month after and they had this horse hanging in a tree about 10 feet off the ground.
Nope never saw that.
But I did see 100's of dead cows that were my uncle's south of Venice. He lost over 1,500 head of cattle from katrina.
Posted on 3/14/12 at 3:21 pm to TreeDawg
quote:
I've been asked hundreds of times why I don't own a Restaurant, but I love cooking too much to make it a job.
People ask me that all the time and my answer is always the same: "The same reason I didn't go into porn...I don't want to take something I like to do and turn it into a job."
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