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AnxiousCowboy
05-17-2011, 12:29 AM
Just found out about here while reading some threads at knifeforums. I am currently a chef di partie at the oldest french restaurant in Manhattan. And I am currently building a set of handles and sayas for my main work knives which include:
Masamoto yanagi
suisin usuba
and masamoto 240mm gyuto

I <3 white steel!

sudsy9977
05-17-2011, 12:34 AM
good to have u here....what restaurant?.....ryan

AnxiousCowboy
05-17-2011, 12:43 AM
good to have u here....what restaurant?.....ryan

la (G)renou ille

Worded it weird to avoid google searches. The Frog in French... Going to be celebrating 50 years soon which is almost unheard of in NY

Dave Martell
05-17-2011, 12:54 AM
Welcome Chef! :)

PierreRodrigue
05-17-2011, 01:25 AM
Welcome to the forum!

mattrud
05-17-2011, 03:14 AM
welcome aboard! always nice to have another NYC industry person around.

Jim
05-17-2011, 10:11 AM
Welcome aboard Chef!

Eamon Burke
05-17-2011, 05:37 PM
Welcome Chef! Always good to have some more pros around.

Eamon Burke
05-17-2011, 05:43 PM
Wow, I just realized your restaurant was on Mad Men. That place looks extremely high class.

ThEoRy
05-17-2011, 09:04 PM
You are amongst friends here. BTW which station do you work on the line?

AnxiousCowboy
05-18-2011, 10:12 AM
Rotissier/poissonier -- I butcher the meat myself, but we have a fish guy. Cut the meat during the day, cook it at night; love it

AnxiousCowboy
06-09-2011, 12:53 AM
Rotissier/poissonier -- I butcher the meat myself, but we have a fish guy. Cut the meat during the day, cook it at night; love it

Scratch that, I just made sous!

tk59
06-09-2011, 01:00 AM
Hey, congratulations! How long did it take?

ThEoRy
06-09-2011, 01:01 AM
Awesome! Way to go!

mattrud
06-09-2011, 01:58 AM
congrats dude!

Jay
06-09-2011, 05:39 PM
That's a very famous restaurant.

Eamon Burke
06-09-2011, 06:18 PM
Hey congratulations!

Get a knife to celebrate!