Gravy Power
Senior Member
- Joined
- May 21, 2012
- Messages
- 312
- Reaction score
- 1
Hey all,
Starting a thread to introduce myself. A few months ago I enrolled in culinary school, after wrapping up a 12-year career outside of the industry. I have always loved the kitchen, just never knew how much, nor had the means to do anything about it. I start my second quarter in a few weeks, in which I will begin lab classes.
An injury caused me to spend my entire first quarter in the classroom, which enabled me to get some non-essential, but nonetheless required hours out of the way. Regardless, I still bought the school knife kit back them because I've always found tools fascinating.
Over that time I've also been spendling lots of evening hours lurking in different knife forums, trying to learn as much as possible. It's a lot of information to soak up, to say the least, but I'm doing my best. I'm probably going to have several "newb" questions, but you all seem very kind.
I'll post some knives and there stories in this thread.
Thanks,
Gravy
Starting a thread to introduce myself. A few months ago I enrolled in culinary school, after wrapping up a 12-year career outside of the industry. I have always loved the kitchen, just never knew how much, nor had the means to do anything about it. I start my second quarter in a few weeks, in which I will begin lab classes.
An injury caused me to spend my entire first quarter in the classroom, which enabled me to get some non-essential, but nonetheless required hours out of the way. Regardless, I still bought the school knife kit back them because I've always found tools fascinating.
Over that time I've also been spendling lots of evening hours lurking in different knife forums, trying to learn as much as possible. It's a lot of information to soak up, to say the least, but I'm doing my best. I'm probably going to have several "newb" questions, but you all seem very kind.
I'll post some knives and there stories in this thread.
Thanks,
Gravy