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TheSilverChef
āļø
[15987246]
[2010-12-18 04:44:07 +0000 UTC]
"Thomas Griffin"
(United States)
# Statistics
Favourites: 0; Deviations: 45; Watchers: 66
Watching: 18; Pageviews: 20418; Comments Made: 230; Friends: 18
# Interests
Tools of the Trade: Saute Pan, Fresh Ingredients, tweezers?# About me
I cook food.# Comments
Comments: 46
Hey! Thanks for watching me
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Yeah, waiting for some of the more springtime things to come into season. Winter is kind of a dry spell for food.
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I am anxious to see what you come up with ^^
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I dont have a restaurant yet, but I will someday!
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Actually doing my externship at Alinea right now. I've got tons of ideas when I get back though!
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Chef, your fantastic photo showcasing your obvious and inspiring culinary proficiency has been selected for feature of the week. Great work!
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Hi, im a gastronomy student from Mexico, im gonna check your dishes, i want to learn all i can! so show all you have and the best chef ;D!!!
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I always show my best
Thanks for the watch!
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Chef, your photo has been included in our Featured Gallery, and has also been selected as Feature Of The Week at
Outstanding job!
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ty for the watch, looks like your a high end chef...i have something to stive for
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Haha, really liking the name!
Maybe someday you'll have a chance to cook in Kitchen Stadium!
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That would be super cool!
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Of course, You have a splendid collection of delicious looking and properly presented foods in your gallery. Again, nice work!
Way to invoke ones appetite for fancy cuisine.
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Hi,
Welcome to DeliciousDAFood - [link]
Iām really looking forward to seeing your submissions and any suggestions to our favourites gallery!!
Lisa
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first off great looking dishes
secondly where are you getting your culinary schooling from?
I can't see the emblem on your jacket all that well.
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Thanks
My jacket is actually a jacket I got from an ACF conference in 2008. I go to school at Johnson & Wales in Denver for culinary (but their jackets can't match the sweetness of a black chef's coat)
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true very true.
I went to nait(North Alberta Institue of Technology)Edmonton.
so im guessing when your in the "lab" you wear the common double-breasted white chef jacket with the chef hat.
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Yup, except we wear skull caps instead of the chef hats. Not sure which I like more.
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i would choose skull caps over chef hats anyday.
low hanging vents w/ the fire supression system made it a bitch to try to see how your stocks or soups doing with out your hat tipping over.
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haha, thats true. Skull caps are a lot more practical.
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What can you say about Johnson & Wales from a culinary student point of view? I am researching schools for my pastry training and want an amazing school. Of course CIA is always an option but I don' want to ignore others possibilities.
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Well, its kind of tough to say.
I personally love the school and the faculty are all very skilled. I dont know a lot about the baking and pastry program since I am on the culinary side, but I have heard good things so I have no doubt its as good as the culinary.
Though personally, I haven't really learned a lot since I knew most of it coming in. There have been a few classes where I learned useful things but most of it was just me experimenting with food and playing around with different concepts and ideas.
I will say that I was accepted to CIA but turned them down to attend J&W. CIA seems to breed egos more than chefs. Since I already have an ego, I decided it would be better to learn how to cook
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Thanks for answering so candidly!
I am seriously looking at the JWU Charlotte campus for their pastry program. My main pastry mentor here has visited there (he helped write one of their pastry books haha) and had nothing but praise for the program.
I think I understand about what you mean by the CIA breeding egos, but I will have to wait until a school mate starts there in Oct to see if he says the same thing.
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hey! thanks alot for your input on my dish c: and welcome to dA noticed you just joined this week.
I was wondering how long have you been cooking for? You seem like a pretty seasoned chef to me
+watch. hope to see more dishes from you!
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Well, I've been cooking for a very long time but I've been serious about culinary since I was 16 (so 5 years?)
Wow, 5 years... I should be much better than I am now
Thanks for the watch! I'll hopefully be posting a lot of pics from my culinary class escapades!
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Wow that's about as long as I have been in the industry haha. 've been working in kitchens since I was 15. Too bad some of the kitchens I've worked in were chains which don't really teach you anything :c
I'm almost halfway through the program. There are journals, the first half, and then seniors, and Seniors get to do the fancier things, while juniors learn all the basics and stuff
You should watch back, maybe we can trade recipes and ideas and help eachother improve
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Thank you for the watch. Your plates/sauce applications are very nice so I am definitely watching you back.
I have some good things in the works, hopefully you can give some feedback on those in the future.
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Impressive presentations! What culinary program are you involved with?
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Thanks! I am currently at Johnson & Wales University Denver. Great school but I was involved in a lot of culinary competitions in high school. So sadly I already knew most everything they've taught me.
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I appreciate your interest in great food and presentation! My local Carneros (Sonoma/Napa) region of CA is getting a fabulous infusion of spectacular culinary artists. Look forward to your creations.
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