New Diver: Professional Chef

[Nardulli]

Hello All,
I am a newbie diver, and this forum has been a tremendous help as I go through the process of certification, buying gear, and so on.

As for what I can do for the forum, well... I am a Certified Executive Chef with 17 years experience and classical training.

I will be more than happy to provide whatever assistance I can in matters of food and wine.

Best,

Jim

 

[neophytediver]

Cool! Someone to go to when I have questions! Now if I could just get on to culinary school....

 

[SueMermaid]

What's your cookware and knife choice? Any particular brand?

Oh, and can I switch jobs with you?

 

[Natasha]

HI Jim:

Welcome to ScubaBoard! It's great to have you on board with us. I'm sure we will have tons of questions for you.

My first one would be, what did you prepare for Thanksgiving last year? :eat

 

[Drewpy]

Welcome Nardulli,from a fellow chef/diver! Lots of great people and info here!

Sue- I dont mean to hijack -but Ill offer my choices....
Knives- JA Henkells are good as well as Wustoff (just dont use an electric sharpener on them)another good brand I prefer are Global (japanese) but they are $$$!
Pans - I have a set of Allclad,hands down my favorite! They will be the last pans you ever buy! Expensive but worth it!!

 

[Green Mountain]

Hi Nardulli, welcome aboard.

My son graduated from New England Culinary Institude and is a chef at a resort. When he was doing his internship down in Georgia he met his wife who is a graduate of Johnson&Wales of Boston. She is a chef at a local restuarant. So I was curious what school you went to and if it was one of these two places?

But they let me cook when I want to.. .

 

[dlndavid]

Welcome to SB Jim, good to have a professional chef on board.
You may regret annoucing this, as there are many everyday chefs here.

 

[Bob3]

Welcome to the board; I used to do a lot of work (diving) in the St Louis area.
What is with that cheese that Imo's uses on their pizzas?

 

[Mako Mark]

I will be more than happy to provide whatever assistance I can in matters of food and wine.

Jim

Fantastic, welcome to the board Jim, please click here

What's your cookware and knife choice? Any particular brand?

Jim, please note that Sue is our resident obsessive about cookwear and knife brands but we let her get away with it as she is also a proud Jeep owner and we reckon that kinda balances things out.

 

[baltimoron]

Hey there, welcome to Scuba Board!

Now, can you tell me the best way to fry something without getting hot oil all over yourself?