Hello from WA!

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JCBramstedt
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Joined: 2015-10-14 12:28
Hello from WA!

My name is John and I've been fascinated by fine restaurants and cooking since I was young.  While in college, I began working for a private club in administration.  I had a chance to go behind the scenes of a fine dining kitchen and really indulge my interest there.  I got along well with the cooks and chefs and picked their brains often.  Later on, when the kitchen needed help, they asked me to spend some time there--knowing that I knew my way around.  As one of the chefs left the club, he began catering.  He would often call upon me to assist with large functions.  This was a great moonlighting gig as I made a little extra money, and furthered my cooking knowledge as well as professional experience.

I introduced a friend who likes to cook to French food, cooking and mother sauces.  He would often call me with questions about some of the basics (like making stock).  He sent me a link to Jacob's lesson on veal stock and asked what I thought of it.  I was astounded that everything Jacob taught in his video (and other videos since) have matched what I've learned through chefs, books, etc.  I just never had the luxury of video lessons!  I told my friend that this guy (Jacob) is the real deal and to learn as much as he could from Stella. 

I continue to follow to get a better understanding of familiar techniques and learn about things I've known about but never dabbled in (sous vide).  Between this forum, the FSTEP program and podcasts I have further explored and learned.  Thank you, Jacob, and the Stella community for this wonder opportunity!