Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

My name is Jason and I have been a full time restaurant employee for 25 years.  I started in the back of the house where I spent 12 years line cooking and managing.  After a brief stint as a bartender I moved to fine dining serving and have been there ever since.


I love to cook at home and right now am trying to add some advanced techniques to the organizational skills I developed while working on a line.  My current cooking interests include brining, curing, and smoking meat, simple bread recipes, vegetarian meals, and I am also experimenting with my new sous vide machine.


I am looking forward to becoming art of the community here and hope I can contribute as well as learn.




Share this post

Link to post
Share on other sites

Welcome, Jason. You have an impressive set of interests and skills. We're glad to have you here, and we look forward to your participation!

Share this post

Link to post
Share on other sites
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.