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| Who Is Chef Al |
| Chef Al is presently a consultant in the food service industry.
He started as an assistant cook, in Santa Barbara, CA, and after many "journeyman" years in kitchens across the country, finally opened his own restaurant, as its chef. He also is an avid devotee of many 'ethnic' cuisines, to include Japanese [sushi!], Mexican/South American [the real stuff !!], and the best of Euro-Food [in his mind], Spain, Portugal, and Italy. But being "classically" trained, loves the 'French-Connection'. A graduate of OSU [Mathematics], but more importantly, the very tough , 'School of Hard Knocks' the best learning forum in the land, if you have the time and desire. His best advice: Take the money you would pay a Culinary Institute for admittance, and use it for room/board, go to an area that has a PREMIER restaurant with a FIRST-CLASS chef, and work for FREE. His favorite quote: {From Tom Waits - "I'd rather have a bottle in front of me, than a frontal lobotomy!" ++++++++++++ Feel FREE to edit any, and spellcheck, please. P.S. My fav "Chef" icon[s] |