Introduction thread for new members
- Thread starter QSis
- Start date
retired baker
Member
ok I'll post first,
Gerard, born and raised in manchester uk, came to USA in 1969, apprenticed to a pastry chef ,Maurice Leduc, from Paris in his patisserie in Harvard Sq Boston. After 5 yrs I was gifted a set of sabatiers and started working around, I was surprised to discover the baking skills I took for granted as standard were unknown to almost everyone I worked with. So I went back and worked with Maurice again, he opened a very popular french restaurant ( Autre Chose) and stayed there for many years learning to cook.
10 years later I was the pastry chef at the meridien hotel in Boston, met a nice woman who said we should open out own pastry shop, we did and it was popular for 25 yrs, but she died, I sold it and bought a cafe and started catering corp lunches and weddings. After several yrs I sold it and worked around, ended up helping a chinese girl open a bakery cafe in Acton Ma, she had come to America as part of the CCP olympic team but stayed here. I retired after 4 yrs , it is doing well today (Legend Cafe).
I live up in northern Maine just south of Houlton, 700 people in this town, they don't know squat about food and that suits me.
Although I was trained in all aspects of French food, I'm definitely a fish and chips type of person.
Heres a pic of me as a skinny teen apprentice with Maurice.
and a short video of some of the stuff I did at various times.
Gerard, born and raised in manchester uk, came to USA in 1969, apprenticed to a pastry chef ,Maurice Leduc, from Paris in his patisserie in Harvard Sq Boston. After 5 yrs I was gifted a set of sabatiers and started working around, I was surprised to discover the baking skills I took for granted as standard were unknown to almost everyone I worked with. So I went back and worked with Maurice again, he opened a very popular french restaurant ( Autre Chose) and stayed there for many years learning to cook.
10 years later I was the pastry chef at the meridien hotel in Boston, met a nice woman who said we should open out own pastry shop, we did and it was popular for 25 yrs, but she died, I sold it and bought a cafe and started catering corp lunches and weddings. After several yrs I sold it and worked around, ended up helping a chinese girl open a bakery cafe in Acton Ma, she had come to America as part of the CCP olympic team but stayed here. I retired after 4 yrs , it is doing well today (Legend Cafe).
I live up in northern Maine just south of Houlton, 700 people in this town, they don't know squat about food and that suits me.
Although I was trained in all aspects of French food, I'm definitely a fish and chips type of person.
Heres a pic of me as a skinny teen apprentice with Maurice.
and a short video of some of the stuff I did at various times.
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Dallas1938
New member
Hi NCT,
This is new to me so if I post on the wrong thread the experienced tech savvy young uns can help me learn to do it right. I am 87 years young. I lived in Texas 76 years then moved to WI. What was I thinking? Grandkids make you do crazy things.
I lived in and around Dallas till I was 50. Moved to East Texas for another 26 years.
I’m not as able to cook now but I love watching cooking shows. My sweet daughter in law does ask me to help prepare dinner sometimes so I can try a new recipe.
I love hearing about Dallas back in the 40’s thru the present. When I visit family most of the time I’m seeing Dallas from an airplane window.
This is new to me so if I post on the wrong thread the experienced tech savvy young uns can help me learn to do it right. I am 87 years young. I lived in Texas 76 years then moved to WI. What was I thinking? Grandkids make you do crazy things.
I lived in and around Dallas till I was 50. Moved to East Texas for another 26 years.
I’m not as able to cook now but I love watching cooking shows. My sweet daughter in law does ask me to help prepare dinner sometimes so I can try a new recipe.
I love hearing about Dallas back in the 40’s thru the present. When I visit family most of the time I’m seeing Dallas from an airplane window.
Welcome, Dallas! We are a small but friendly group of homecooks here. Most of us are seniors, or approaching senior status, so you should feel very comfortable with us!
If you do make that chili-rice dish, or anything else for that matter, please post a photo if you can. Not mandatory, but we do love pix!
Lee
If you do make that chili-rice dish, or anything else for that matter, please post a photo if you can. Not mandatory, but we do love pix!
Lee
Welcome!
dansdiamond
Food Sound Eng.
Hey Dallas, Welcome to NCT.- I'm 77 1/2. I'll be 78 in September. There is
a lot more to see and do here than just taking pictures of our Creations.
Recipes, Gardening, and Jokes, and a heck of a lot more. A lot of pic's,
of meals from new Restaurants,.
a lot more to see and do here than just taking pictures of our Creations.
Recipes, Gardening, and Jokes, and a heck of a lot more. A lot of pic's,
of meals from new Restaurants,.