Hello! I'm Chef Kevin!

[Chef Kevin]

Yes, I am a chef. A summa cum laude graduate from a top rated culinary school.

Yet another reason I am now eating following the Atkins plan.

I love food, I love to eat, and I have been fat since I was a kid.

Recently I went to the Dr. with an ear infection. When I weighed in I was 322lbs.

Um, oops! that's just a bit too much!!!

So, I started induction again (I lost weight before I went to culinary school on this diet, but in school, you have to taste EVERYTHING you make, so that ended the diet).

So, in about 4 weeks, I'm down 38lbs. which is good since I work 6-7 14 hour shifts a week in the kitchen. AND MY FEET WERE KILLING ME!
They are beginning to feel much better.

The rest of my health is fine, BP and glucose are all normal, so even at 36yrs old, all I need to do is lose!!

[Miss Phode]

Re: Hello! I'm Chef Kevin!

Welcome Chef!

I look forward to seeing you and your recipes in the Cooking Chat area on the board. I bet you have lots of goodies to share.

Good luck on your journey

[dreamof145]

Re: Hello! I'm Chef Kevin!

Welcome Kevin! So happy to have you join us. Congratulations, you're off to a great start. I'm sure you'll find the ADBB very supportive. Keep us posted on your progress!
Best wishes!!

[Richt]

Re: Hello! I'm Chef Kevin!

Welcome to the board Chef Kevin. Great nickname and good luck with your weight loss.

Rich

[Desertthorn]

Re: Hello! I'm Chef Kevin!

I seem to remember that all Chefs who join the board must share their recipes with us. Welcome Kevin, glad you found us.

[not2late]

Re: Hello! I'm Chef Kevin!

Welcome Chef!

I hope you will contribute your culinary knowledge and help us out on the cooking forums!

Good luck to you on your Atkins.

[Chef Kevin]

Re: Hello! I'm Chef Kevin!

I see, a clever rule that I didn't read...
Chefs must share recipes...
hmmmm, I will share what I can.

Tips that I live by:
1. Butter goes in everything.
Italian chefs always talk about olive oil, but trust me, when you aren't looking, they are putting butter in everything. That's a real life restaurant trick. I use flavored butters (compound butters) on meats, steaks, atkins bars (yuck).

2. Instead of using onions in everything, try shallots.
The flavor is almost a cross of onion and garlic in a way. Hard to descibe in words. But trust me, restaurants use them by the boat loads. It's why my food doesn't taste like home cooking.

3. Avoid chain restaurants.
Chains tend to buy things premade or they make them in central kitchens and ship them to the restaurants. A buddy of mine is looking for a chef gig and he took a part time job at a big chain (without naming it, they are named after a day of the week that starts with F). This place even buys green peppers pre-sliced. Of course to keep them fresh they put chemicals on them.

4. Learn how to braise
It's one of the hottest trends in upscale restaurants. Braised veal shanks are big money items (Also called Osso Bucco). The technique is easy. quickly brown your meat, then place in an oven proof pan and cook in a liquid. You can take tougher (cheaper) cuts and make them fit for a king! Plus you tend to cook more this way, so you have multiple meals.

Feel free to ask me questions. I really do love to talk about food!

[Richt]

Re: Hello! I'm Chef Kevin!

If its any consolation, I think t-bones rule also!

[Chef Kevin]

Re: Hello! I'm Chef Kevin!

T-bones, yes.

the spam thing, not really.....

[TammyJo348]

Re: Hello! I'm Chef Kevin!

I am glad you said something about that restaurant. I thought it was just me when I tasted those peppers and onions the other day with my fajita meat...something about it just didn't taste right at all!!! I KNEW IT! LOL

Welcome to the boards and grats on the weight loss so far!!!

And trust me, I am looking forward to more cooking tips as well! So glad to have you here!

[Nanarama]

Re: Hello! I'm Chef Kevin!

Nice to have you here. And I rather enjoyed reading your advice too!!
Love T-Bones.
Love butter ... mmmmmmmmmmm

Best of luck!

[MotherOfGizmo]

Re: Hello! I'm Chef Kevin!

Welcome Chef Kev

Ribeyes rule!

And wow, you've been a memeber one day and you're already a supporting member! Yay

[ladysinger68]

Re: Hello! I'm Chef Kevin!

Great to have you on board. Again, looking forward to all of your cooking and perhaps buying tips. Congrats on your weight loss, that a really good start. Have a great day.

[Chef Kevin]

Re: Hello! I'm Chef Kevin!

I've been lurking for a few days. The people here are so supportive of each other that it just seemed right to help support them! It's only $15 and it was that or a box of twinkies....

[ValidRouge]

Re: Hello! I'm Chef Kevin!

LOL Kevin, glad you decided to support rather than go for the twinkies! Welcome to ADBB