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GreyBoy
Last Activity:
Jan 18, 2020 at 3:44 AM
Joined:
Dec 20, 2019
Messages:
27
Likes Received:
9
Birthday:
Jan 2, 1994 (Age: 26)
Location:
Connecticut, USA
Occupation:
Cook

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GreyBoy

Active Member, 26, from Connecticut, USA

Supporting Member

Practicing juggling saute pans... (Very loud and bad for my floor) Jan 5, 2020

GreyBoy was last seen:
Jan 18, 2020 at 3:44 AM
    1. GreyBoy
      GreyBoy
      Practicing juggling saute pans... (Very loud and bad for my floor)
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  • About

    Birthday:
    Jan 2, 1994 (Age: 26)
    Location:
    Connecticut, USA
    Occupation:
    Cook
    Knives and Stones:
    Wat KU Nakiri
    Department store blades #1, 2, 3
    Old fishing knife
    Shun Santoku
    Misen 8" Chef's
    Wustof 8" Classic Chef's... pastry knife...

    Naniwa SS 6k and 10k
    Naniwa nagura 1k
    Shapton Glass 1k
    Sharpeningsupplies.com 400
    Trend dia lapper 180/600
    Files
    KKF FTW!

    When I started dishwashing at 16, I never thought that I might actually cook. When I was 13, I became a vegetarian (well-raised egg everyday and rarely cheese) after watching the documentary, "Our Daily Bread." Food always interested me lots, but I didn't see myself doing it.

    End of the night, first week at work, the sous chef was giving me a hand in the dish pit, as was the routine. He told me, "You scrub and run. I'll load the machine."

    Before I knew it, the clean side of the machine was backed up. I couldn't put everything away fast enough! He stopped, looked side to side, and promptly dumped a full rack--of clean tongs, ladels, and utensils--right on top o' my pile o' pots n pans, and I watched as things toppled into the pot sink.

    We've allll met people like this, I thought. Maybe I'm like this, too, sometimes, spitefully. I was mad about it for a minute, but that quickly gave way to, well... sadness. I wondered, can I really make this place, this food, this restaurant, any better? Hah! This is sounding pretty trite, isn't it?

    But, maybe some of you can relate.

    So I hope no one minds that I share... Cause I swear, I'm not complaining. I'm thankful and try to crack a smile.

    I ended up falling in love with the work, though for two years, I did a domestic work program under Americorps, did gallery work, and then furniture restoration.

    Currently I'm wondering if I can't enjoy making food in different ways, with people who don't dislike it. So I'm getting my chops up and looking for new things. Travel on my mind and still wanting to work in more kitchens. I'll go anywhere.

    Anyhow, I'm 26, a lifelong musician, an amateur DIY renovator, and I cook for a living. I love reading all about everybody's knife stories. Been into knives and sharpening so muchore since re-entry into cooking in 2018. I benefit a lot from the experienced people here, too.

    Nice to meet you all and thanks for reading!
  • Knives and Stones

    Wat KU Nakiri Department store blades #1, 2, 3 Old fishing knife Shun Santoku Misen 8" Chef's Wustof 8" Classic Chef's... pastry knife... Naniwa SS 6k and 10k Naniwa nagura 1k Shapton Glass 1k Sharpeningsupplies.com 400 Trend dia lapper 180/600 Files