|
Chef Riggio |
|
|
Contributing writer-The Bitchin Kitchen
|
 |
Hello there boys and girls. Let me start this new column by doing the obvious, and that would be by introducing me. I’ve been trying to give myself a title, which would be easily recognizable. In my professional career I’ve been known by a couple like; Deli Clerk, Sgt., Head fryalator Guy (This one was a joke, but sounded better than fry cook), Cook, Sous and Chef. The word chef is used a little loosely these days and is only a title given for a cook who has mastered his trade. I’ve been working with food for over 10 years and I still learn a trick or two every time I step into a kitchen. That being said, people who know that I cook, like customers call me Chef because I’m in charge and I cook food. So simple math, Chef it is.
So why the hell am I here? A simple one word answer, FOOD. We need it to live and sometimes all it is is sustenance. For some toasting bread can be a major ordeal and take out is much less of a hassle. It’s not difficult and for the most part relies on a few simple techniques, a base if you will. Once known you can be slinging hash with best of ‘em.
People sometimes get discouraged by a recipe, but all a recipe really is a loose guideline not a strict formula. It is only constrained by your tastes and imagination. Don’t think of leftovers as the same meal reheated think of it as ingredients to an even better meal.
I started cooking for two reasons:
1. Gotta eat...and I was tired of eating Vienna sausages and ramen noodles. (Don’t get me wrong ramen Vienna sausage and block cheese casserole is a delight, but not every night.
2. Girls...they loved the fact that a man knows how to cook. Unless the girls are on a diet, then they consider me the antichrist.
So I learned from great teachers and trial an error, and now I’m immersed in full blown culinary artistry. The key is not be scared, you gotta get in there and go for gold. Experiment on your self. Try new things, when you go out to eat don’t order a hamburger get what the chef recommends. This will broaden your horizons as well as making eating exciting.
I hope to give guidance to the amateur and seasoned veteran by taking questions on anything related to cooking. I will also offer recipes and tips as well as the more common techniques.
Rock Out,
Chef Riggio |
|
|
|
|
Send an e-mail to this Contact:
|
ROAD MAP 
