Hello all, my name is Morphine (or Morph) and I used to work in fast food (I won't name those but it was hell) and an awesome pizza joint (Abby's Legendary Pizza). I was a "cook" making assembly line style pizza but we often utilized the oven for our own creations, much like when a customer walked in and said "Why does a pizza place smell like cinnamon buns?"

I currently don't work in a kitchen, or anywhere at all, but I am looking and hopefully will be able to afford schooling to become a pastry chef. I spend most of my days in my own kitchen making recipes I find and tweaking them to my own tastes (The local furs seem to enjoy being my taste testers, I haven't killed anyone yet).

I'm not sure i had "mad skillz" but I enjoy making vegan food. I became vegan for a while (I'm not anymore, I'm more of a Locavore. But I'd love to do it again. I originally did it to get a hands on experience in vegan food but I walked away with a whole new view on things including my health. It wasn't all "meat is bad" but it was mostly "This is good for you, try this vegetable, did you know this can do this?" and I never knew most of the things I was introduced to. I started helping at local farms and farmer's markets and really learning more about the area. I enjoyed the challenge of vegan cooking and I still utilize a most of what I learned now.

I have a blog that I often neglect but i pop over there once in a while: http://morphinesworld.blogspot.com/

If distance weren't an issue, I would more than happily be a guinea pig for your cooking ;)

There should be more vegan/vegetarian friendly cooks out there like yourself, though, and it takes some good culinary know-how to cook for that sorta of diet! =)

I tease some of my friends for being vegetarian/vegan, but I deep down truly understand their choices and respect that it's a healthy lifestyle =) Even I know I'm guilty and I know I could use some more greenery in my diet (blushes with embarrassment)

I do eat meat now but most of it is local (I've even helped kill/butcher some).
It was never a matter of "meat is bad" with me but more of where it came from and how it was treated. When I buy it locally I think I respect the animal more but that's just me. Unlike many vegans I know here (where I live, nowt FA lol) I am open to everyone's lifestyle. I may make a snide comment about fast food from time to time but other than that I pretty much stay quiet.

I respect anyone who butchers their own meat for food =) It's so much better and, not to mention, you know where that meat has been and how it was treated. When it comes to fast food nowadays, I hardly ever eat hamburgers anymore. Burker King & McDonalds are just....ew, no.

At Burger King, I'll get a chicken sandwich from them (but I maybe order those 5 times a year, if that.) McDonalds has some tasty chicken nuggets, I'm guilty to admit to get those on occassion :> But if I want a burger from a fast food chain, I get it from Jack's. Loooove their burgers...even though I get them as plain as possible (just the meat & bun). I'm such a picky eater ^^;;;;

We have really great local joints (like a neat drive in) so I go there from time to time.
Then again I rarely eat out. I'm lucky to live in Central Oregon because our main theme is "Make Local Habit"

1.) Well, my name is Chrismukkah T. Pangolin, or Chris... :P

2.) My position...69...*cough* :P Just kidding- more like, a guy that loves to cook, so 'kitchen helper' or 'kitchen cook' would be the best way to describe yours truly! I -used- to be line cook way back in the day at this pizza kiosk at a dog track...whew, was that something :P

3.) A.) Kitchen B.) Home :P

4.) Not as such, but I do love to experiment. And I love trying new recipes, especially from other countries. (though I do lean more Mediterranean)

And I will say when it comes to vegan dishes, Morphine has my respect, shes freaking brilliant :3

1.) Pangolin, eh? Don't see too many of those around this fandom =)

2.) Ah-hah ;) Where i live, we don't find too many guys around here that love to cook. I bet you're popular with ladies ;P

3.) Best kind of environment, my friend =)

4.) Mediterramean, eh? Very tasty <3

I just follow recipes and tweak them, I'm not brilliant. Everything I learned came from close friends who taught me their ways lol.
I need to get back into vegan cooking, I don't do it enough. Also, thank you.

As the mod, I guess I should introduce myself ;)

1.) Jessie, or you can call me Chao, whichever floats your boat.

2.) I'm just a hostess who seats folks, but I guess you could say I'm 'lead' hostess since I plan out holiday seating arrangments and other special events of the like, but yeah, no one special :P

3.) A.) Restaurant dining room. B.) Sadly, can't reveal that info in public ;P Silly contracts and of the like.

4.) My husband is the one who's a God in the kitche (and I'm a dangerous hazard), I'm just a furry artist who doodles alot. :3

1.) Your name

Theadeaus

2.) Your Position

GRAND HIGH INQUISITOR! POPE of the CHURCH OF ERIS! His Sublime Juicy Lord of the Lands of Citrus The MANDARIN ORANGE!

3.) A.) What kind of environment do you work in? Temperate region. Outskirts of a town, Hilly, spares woodlands, In a house, In the kitchen.
B.) What's the name of the place you work at?

232 hillside Ave

4.) Do you has mad skillz? (don't be shy!! whether you're an artist on paper or in the kitchen, we wanna know about it!!)

I do not know about mad skillz but

I have been complimented on my Italian food by an Italian Grandmother who asked if i was from the old country too.
I used to have a professional Chef stop by my house at all times of the day and night to make me cook for him. i used to think it was cause he just had a hard day at the kitchen so he would stop by so he would not have to cook for himself but after he died in a car accident i found out that he was very picky about food and i was one of the few that could cook in a way he liked.
I can draw
I am pretty damn good with the interior design.
I am damn good with creating ecosystem type aquariums. i do not do specific biotypes but create heavily planted balanced tanks
i am damn good with pattern recognition and have a lot of weird senses.

My my, you're very talented! =D And if you cooked for a picky chef who loved your cuisine, I think that's a compliment in itself =)

I may have to get some pointers from you regarding some plants for my snakes terrariums and what not~ =)

what kind of snakes

Both ball pythons =3 They are mah babies!

what kind of setup do you have them in. like what kind of substrate and humidity levels and such

1.) Glacier or Beverley whichever you prefer

2.) Cook

3.) I work in a hospital kitchen, I do anything from patient dietary stuff, to retail cafeteria/catering

B.) I'm not sure if I should reveal that

4.) I was trained in the traditional french method of cooking. Unfortunately I don't get to play around with food like I want due to the nature of patient dietary restrictions. I do most of my creative cooking at home. I enjoy challenging myself with difficult recipes and and just making stuff up on the spot. I can draw though I'm average at best and I'm beginning to dabble in fursuit making

1. J3T/ Jodi

2. Budding entrepreneur/cook. I'm currently working on budgets, figuring out paperwork to start my own online bakeshop "Jodi's Goodies" while testing recipes and honing techniques.

3A. Home kitchen. B. NJ/NY area

4. I was raised by foodie parents and my first lessons and bonding time is cooking with my father. I've been self teaching myself ever since, especially desserts. It's been second passion of mine and right now, I'm taking a chance and possibly changing careers.

I've been a professional freelance cartoonist, graphic artist, and till recently was an in-house illustrator for a gaming company.

Haha sweet! Why didn't I find this group sooner?

Name: Rainstar

Position: Bartender/Barback/Waiter/Dishwasher/Host/Chef's Assistant

Environment A: Fine Dining (or whatever requires customers to pay big bucks for food and booze)

Environment B: Blackwell's Restaurant

Mad Skillz: I've done everything there is to do in a restuarant. I've cooked, cleaned, servered, planned, and hosted. Everthing I have learned about food and drink is from experience and trial-and-error. I can make any drink you ask for, provided you tip of course.

My main claim to fame is my families Sausage and Potatoes. Mixing my Italian heritage with my love of the Irish is something I take a massive amount of pride in.

1.) Krystal

2.) Frequent diner of sit down steakhouses, seafood shacks, buffets, cafes, and QSR.

3.) A.) My own kitchen. ;p
B.) Not working due to college classes this semester.

4.) I am an artist when making desserts for others, and always has a love of food even before Food Network became a seperate channel. Mainly my art is wearable since on FA I am a jewelry designer. I am always open for feedback. ^^

1. Allon the cookie dragon (Who, does more than just cookies, but I do LOVE my sweets!)

2. Currently I work as a baker at a Publix Bakery and I also sometimes work as a Publix Aprons Meals Clerk and do food demonstrations and teach people how to prepare meals and answer questions. I occasionally send out home baked goods as well, with a side project of working on a cook book (Which sadly has been sitting idle for a few months.) I do most of my own cooking and usually don't eat out (Unless someone else is treating, heh.) I have worked in a Restaurant as a dish washer (Insanity), a cheesecake baker, a three month stint in a chocolate shop once, and a breakfast cook / Baker at a not very upscale hotel in the area (The food was good though, I just would be nervous in the parking lot at dark...) I attended the institute of the South for Culinary and Hospitality Management at FSCJ, about ten years ago.

3. Well, current environment is a Publix Bakery, just a supermarket bakery but we do make our bread doughs from scratch, decorate all sorts of cakes and pastries, and all in all do a lot of work. I usually enjoy it too. I really love though when I'm doing the food demonstrations as that is loads of fun to me as I get to share food, talk with people, teach and share, and all in all have a good time. Alas due to cut backs of hours (And employees) in the bakery (Two people got transferred) they'll need me in there for the full forty hours a week for the foreseeable future. Yay 5am shifts? Course, 5am is better than 3:30am when I worked at the hotel.

4. Well, I can do some cooking, and some sweets and I do love to share. I welcome anyone who wishes to come check out my gallery as I post a lot of recipes and the like up there. I'm no master chef but I enjoy doing what I can. I welcome any and all questions and am willing to give advice on things when asked. I leave it up to you to decide if I have the "Mad skillz" or not, heh.

1.) HollyAnn

2.) Housewife, artist, food sampler, budding baker/cook ;) Favourite choices of dining: there's a local Italian restaurant called Junior's which I enjoy :) There's also a Brazilian BBQ place called Souza's. Mmmm, meat! And the local Japanese steakhouse: Koto's. I don't get the chance to go out dining to more local places, but more along the chain foods around here, I like Applebee's, Olive Garden and Longhorn Steakhouse.

3.) A.) home! I do all my art stuffs here :)
B.) Home XD

4.) First and foremost, I'm an artist. I do furry art and I also love recreating medieval manuscripts for the SCA (Society for Creative Anachronsim). I've always baked, ever since I was allowed to use the oven as a kid, but it wasn't until the last couple years that I really started getting into making cupcakes and cakes (along with the whole cupcake craze going on, and the popularity of Cake Boss). I never went to school for any of the above, everything I've ever learned, was either from other artists, watching videos on how to do something, or learning on my own. I also enjoy baking/cooking period recipes from the middle ages (also part of what I like to do in the SCA), my hubby and I have several cookbooks with translated recipes from medieval Europe. It's fun seeing what people ate back then :) I'm half-Italian, and Vermont currently has a serious lack of all yummy stuff Italian - Junior's is probably as good as it's going to get, and they really don't have much...not from what I used to growing up on. I've been learning how to make some traditional Italian treats, like Italian Tri-Colour cookies and cannoli and cream puffs. But mostly, I've been into making cakes and cupcakes ;)

1) hello You can call me Faydyn

2) I am a prep chef/dishwasher/pastry chef (?)

3) I work in the kitchen at The Stone Creek Inn a french restaurant in the Hamptons.
And i am responsible for everything from washing dishes, baking dinner rolls and other breads, to making us (the staff) dinner. And doing whatever prep work i can for the other staff members Working at stone creek is a lot of fun, we are one big happy family, and we have a ball. The only issues i have to deal with are my own inexperience and the fact that i am disorganized. I am primarily a chef but i am also a writer. I been writing for years and hope to get the novel i have been working on for over a decade published soon. I have sadly been layed off since September due to the fact that we are a very seasonal restaurant. I hope i can get back to work soon

4) I have always enjoyed cooking. I am no Wolfgang puck but i think i am a decent chef my girlfiend  Shaolinfurry has tried my cooking and has told me to stop bashing myself

off fact: one of my ex bosses was Robert from hells kitchen, that was well before he was on tv

Hey everyone! ^_^

I go by Jaz on here, Jamie is my actual name 'w'

I've worked give or take for about five years or so in sit down restaurants. I currently work at the London Arms in Saint Catharines as a a Line/Pantry/Desert cook and all the fun things that go along with each of those positions, as well as prep, and also dishes. ^_^

I love cooking at home for friends and family, its how I show I like ya. :P I like doing on-the-fly cooking and usually don't use recipies other than what's in my head and just grabbing what I think tastes good at the grocery store. I am starting to write down recipies I am using and making though, so its easier to explain and show if others want to use them as well. Im a humble guy, that loves great tasting food, and I do what I can to make things that my friends and I enjoy. If you check out my scraps, I post my food pictures there and some of them have the recipies on them if you would like to try them. :)

I am open to conversation most any time so feel free to drop me a note or wall message and I will get back to you. Happy eating, and keep your forks clean, everyone! ^_^


SourGoat

Unemployed so far but looking. I have an Associates degree in CA.


I wants mad skills and people to cook for.



Haaaai minna-san! (minna-san is Japanese for everyone)
I'm Sapphy~ A new 'member of the team.'
I don't have a job as of now, but I love to be in any kind of restaurant because I'm a total omnivore with little to no disliked foods.
I love to cook for my family, and I have, at one point, made food for friends, but this was a rarity at best. I'm a very giddy and playful soul, so I won't be in a bad mood any time soon. I love to mix up foods and make little 'concoctions', as I call them. I am also bilingual (somewhat) but I prefer to talk in English rather than Japanese, since I am American.

I am a world builder and species maker, as well as a freelance fashion designer outside of the foodie business, but I'm always up for a conversation or two. I hope we all can be friends!