Culinary or Food Service Furries?
Posted by Kova on Tue, 2008-06-10 02:17
This page is from a past convention. It is kept here for archival and informational purposes only.
Please visit our forums for the latest announcements and discussion.
Please visit our forums for the latest announcements and discussion.
 Location: New Jersey
|
Im a recent Johnson and Wales Grad student and i just love cooking just about anything. Ive been working in diffrent kitchens the past few years and for anyone who has worked behind the line, a whole lot can happen. I would like to meet up with some other furs that are intrested in the culinary field. I say one day we have an Iron Chef Furry for a con pannel, that be cool ^_^ |
Delicious
Digg
Facebook
Google
Yahoo
Technorati
Icerocket
Location: Alaska
I'd kick your furry butt with my great Italian cooking.
- Login or register to post comments
permalinkYou may be good at your italiancooking but how about a grilled french rack of lamb with a cherry wine reduction with saracha herbed mashed potaotes ^_^ or maby some chinese fusion cooking????
- Login or register to post comments
permalinkLocation: north royalton, Ohio
Website: [Link]
OR how bout my chili, which is based off a sauce containing Habaneroes, mango, kiwi, cactus, and pineapple? Guarenteed to corrode out your gut, or your money back.fnord
- Login or register to post comments
permalinkLocation: Alaska
The trouble with eating Italian food is that 5 or 6 days later you're hungry again. I can't say the same for French food, a sliver of veal for 30 bucks. *grin*
- Login or register to post comments
permalinkLocation: Mystic, CT
Blog: [Link]
And Veal Saltimbocca, or Carpaccio, are *such* filling Italian food. Tsk.
The secret to getting full on French cuisine is simple: You eat half the baguette.
- Login or register to post comments
permalinkLocation: Alaska
Pwned by Chiaroscuro.... x(
Fell in the floor on on the french cuisine joke though, never heard that one before.
- Login or register to post comments
permalinkLocation: Deleware
Website: [Link]
Aww
Thats AWSOME
My original plan before I decided to go AF was to go to Johnson and Wales
I LOVE to cook.
More of a Puerto Rican cusine myself.
Good on ya mate!!
KEEP COOKING!
- Login or register to post comments
permalinkHello! Oh yes that sounds wonderful!
I was trying to start up a "professional" furry cooking guild or club a few years ago but was unable to arrange a kitchen large enough to support a large group.
I've been in some "local" Iron Chef clubs, and competed in Iron Chef Pennsic - somehow I lost because my food was the best? If it's a cooking contest it should be based on the food not which university you graduated from (or how many girls you bring with you)- duh... anyhow I usually win for best main course. I'm still working on my desserts and sauces.
Anyhow - go for it - I'll attend!
I've been doing gourmet food prepared at furry camping trips for a few years too! They have been a blast!
-Kody Wolf
- Login or register to post comments
permalinkLocation: Mystic, CT
Blog: [Link]
Oh dear, another J-Dubbie. We get a wave of them each year to intern at Foxwoods.
Johnson and Wales is a fine school and a lot of the interns are very excellent and qualified folks.
Myself, I've been cooking professionally the past dozen years or so (including summers during college). No degree, just reasonable on-job training and lots of issues of Cook's Illustrated.
I will probably be the easiest culinary fur to pick out from the crowd. #1 Find registration. #2 Look for the hat.
--Chiaroscuro
- Login or register to post comments
permalinkIm deciding on wearng my culinary jacket for giggles at the con >.< but then again i have a hat i can wear as well
As for italian food, i Interned at an Italian place. lets just say that its all pasta and sauces w/ a protein in it. it isnt my specialty but Pollo Florintine is OMG good.
- Login or register to post comments
permalinkLocation: Mystic, CT
Blog: [Link]
I wear my jacket, hat, pants n' clogs all at Anthrocon. Been doing so for 8 years now, it's become my schtick.
I can say that it makes for a fine dress choice in warm Pittsburgh summer.
I presently work at an Italian place, and yes, a lot of the dishes are sauce-heavy and pasta-heavy. Chicken Florentine is yum, indeed. :9
- Login or register to post comments
permalinkLocation: Alaska
Of course, all cooks are big and jolly. We all look like the images below.
*nom* *nom* *nom* *nom*
I'm j/k about the big part. I'm a 5'4" male who weighs 138lbs which loves to not only cook, but eat all his food.
Never stick your hand on my plate, I might mistake it for food. I'm one of those people who have a black hole in his stomach, I love to fill about 5 plates of chinese food and eat it all.
- Login or register to post comments
permalinkOMG he has PIE!!!!!!!!!!! thats not fair! I want some now. i may not eat as much food as i used to but when it comes to ice cream i usually eat 1qt no lie in one sitting. and im only 130#. thank god i dont have a keg for a guy..... yet.
- Login or register to post comments
permalinkLocation: Laredo, TX
Website: [Link]
I work in a restaurant and do some cooking and mixing, but I mainly work in the front helping the guests and ensuring they have a excellent time. I do however like to cook in my spare time. All my family members love my Texas style hamburgers and I've got a pizza style meatloaf everyone will love. Nothing tastes better then southern style cooking.
- Login or register to post comments
permalinkLocation: north royalton, Ohio
Website: [Link]
What bout southern style mixed with tropical? i make a gnawesome chili, with cactus (southern), kiwi, mango, pineapple(tropical) and buffalo.
- Login or register to post comments
permalinkLocation: Quaker Hill, CT
I am no longer in the cullinary field, but I can still cook a mean meal.
There was a time where I worked in the kitchen for the UMass @ Amherst catering service. My cuisine is mainly cajun and asian fusion, but never forgot the american classics...apparently my mashed potatoes are addicting.
- Login or register to post comments
permalinkWhat exactly is "Asian fusion"?
Sounds scary!
I think I heard of it on a cooking show - and thought to myself, that's not Asian!
I've been cooking oriental food for the past 25+ years, that's what I'm best at.
I think I might dig out my old chef jacket and find a chef hat ... although it's a jungle out there!
.. at least I'm bringing 5+ coconuts
- Login or register to post comments
permalinkWhat you have to watch out for is people who like "Asian fission cooking". They're the crazy ones.
Also when you're done with a coconut I need the two empty halves. Thanks.
- Login or register to post comments
permalinkLocation: Mystic, CT
Blog: [Link]
"Asian Fusion", on it's highest level, is a fusing of traditional Chinese, Japanese, Southeast Asian and Polynesian ingredients with American styles of preparation, cuts of meat, presentation, etc. Or the other way around at that.
On its worst level, it's "Throw some Cilantro in that."
- Login or register to post comments
permalink