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Cook the Book: 'Good Meat'
Lots of local produce and my cousin and I went halfsies on a half-steer. All natural carefully raised meat is the best!
Gluten-Free Tuesday: Pumpkin Bread
Great post. I will make this week and spread the love.
Anthony Bourdain On Culinary School
I got a BA from Rutgers in Computer Science in '89, but I already knew that I was probably going to work in a restaurant forever. I had the bug big time from my part time job. I had no desire, however, to rack up even more debt. I started at the bottom and became a spongue; doing whatever it took to learn, grow and advance.
Looking back I'm glad I decided to do it that way. I run a couple of successful kitchens now and since I've done it all, I have the respect of my staff. They know that I've been through the ringer more than once and follow me not because I'm the boss but because they trust my judgement and my skills.
In retrospect, if I had gone to Culinary instead of college I probably wouldn't have made it. It takes a hunger and maturity that I didn't have at 18.
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@tastefixation - that was very well said. Especially the Potter reference.
My wife is a big fan of Ree and while I'm not really into reading about her dishes, I like the way she uses photos in steps to help people learn.
I think that people really checked the authenticity of all of the "experts" that they encounter, they would be in for a rude awakening. That goes for writers and chefs too. That doesn't mean, however, that there is no benefit. Just saying.