Considering everything when it comes to cooking, I would consider myself a little more than just a beginner… but still trying to become a good intermediate “Préparation Alimentaire et Cuisson”.
Some years ago when I was a senior in high school, I picked up a part time job at a interstate motor inn as a pots, pans and bottle dish washer.
On “off times” I would hang around the Chef asking questions about food prep and cooking. Not only did he “show and tell”, but sometimes I was allowed to “put into action” what I had learned… (while he observed and looked over my shoulder). It wasn’t long after, that I became the inn’s part time salad/sandwich person.
My introduction into “Cuisson de Restaurant” was short lived for only my senior school year, as I joined the service after graduating… and thereafter got married and moved away.
Many years later (and just recently), I’ve found myself in a very unique (“retired”) situation where I’ve taken over my wife’s “Cuisiné” duties… which now has given me the opportunity to renew my “Amour Pour la Cuisson”.
I still have a lot to learn as a “Cuisiniér à la Maison”… and have decided to take a few local “short course” cooking lessons to help me better myself.
La Cuisiniér Diabétique