I guess I should take a moment to introduce myself, now of course over to the left hand side you can see my about me. I'm a 13 year radio veteran that decided to get out of the biz and take a new direction in my life, and in my mid-30's to boot. I enrolled at Western Culinary Institute, in Portland Oregon. I am on my final leg of schooling, my externship.
I started a blog a while back that I had full intention to use as a way to journal a change from the radio industry to the culinary industry. Things like life, and being a member of our schools ACF Junior Hot Food competition team, time was short and it was just hard to keep up - not to mention I'm a sports blogger as well, even that suffered.
But now with more time and renewed vigor, I thought I'd give it a go (again). This is going to be different, started Prix Fixe on Tumblr - posting quotes, pic's and culinary randomness that will remain (and feel free to add me if you're on tumblr). Here not only will I write about food, recipes and the like I will also chronical my six week externship at Carlyle in Portland.
If you're wondering what in the hell a externship is, it's basically like a internship. Some places you get paid, some you don't. I would fall into the latter category, but really that makes no difference to me. My "pay" will be in what I learn from Executive Chef Jake Martin. The man is amazing, I got to see him work when I did my "stage" - my "try out" to see if they really wanted to take a 'change of career' guy into their kitchen.
So how'd that do for a intro? I'm not very good at them - so honestly I never know how they go over. We'll get this place jumpn' here very soon, just working out a publishing schedule that's going to fit in with my externship and things.
I started a blog a while back that I had full intention to use as a way to journal a change from the radio industry to the culinary industry. Things like life, and being a member of our schools ACF Junior Hot Food competition team, time was short and it was just hard to keep up - not to mention I'm a sports blogger as well, even that suffered.
But now with more time and renewed vigor, I thought I'd give it a go (again). This is going to be different, started Prix Fixe on Tumblr - posting quotes, pic's and culinary randomness that will remain (and feel free to add me if you're on tumblr). Here not only will I write about food, recipes and the like I will also chronical my six week externship at Carlyle in Portland.
If you're wondering what in the hell a externship is, it's basically like a internship. Some places you get paid, some you don't. I would fall into the latter category, but really that makes no difference to me. My "pay" will be in what I learn from Executive Chef Jake Martin. The man is amazing, I got to see him work when I did my "stage" - my "try out" to see if they really wanted to take a 'change of career' guy into their kitchen.
So how'd that do for a intro? I'm not very good at them - so honestly I never know how they go over. We'll get this place jumpn' here very soon, just working out a publishing schedule that's going to fit in with my externship and things.
