Comments for Epicurean Classic Blog http://ecblog.wordpress.com Celebrating food & wine artisanship Wed, 10 Sep 2008 03:23:54 +0000 http://wordpress.com/ hourly 1 Comment on Epicurean Classic Chefs Do Inspiration by Jeanne Nooney http://ecblog.wordpress.com/2008/08/22/epicurean-classic-chefs-do-inspiration/#comment-52 Jeanne Nooney Wed, 10 Sep 2008 03:23:54 +0000 http://ecblog.wordpress.com/?p=127#comment-52 I think I was born 30 years too late. I would have LOVED to have become a chef, but at that time, they were not exactly welcoming women into the field with open arms. How great for all you young people to find a career that elevates you in so many ways: you are doing something creative, something that will inspire and delight others, and you are getting paid for it!!! I think I was born 30 years too late. I would have LOVED to have become a chef, but at that time, they were not exactly welcoming women into the field with open arms.

How great for all you young people to find a career that elevates you in so many ways: you are doing something creative, something that will inspire and delight others, and you are getting paid for it!!!

]]> Comment on Kim Sunee by Jeanne Nooney http://ecblog.wordpress.com/2008/07/15/kim-sunee-2/#comment-51 Jeanne Nooney Wed, 10 Sep 2008 03:19:53 +0000 http://ecblog.wordpress.com/?p=84#comment-51 Wow, sounds like a book I would enjoy. Maybe a little more serious than Tender at the Bone? Loved that one. I could talk to her about New Orleans, that's for sure. We spent 3 years there. Looking forward to my first experience with the EC. Wow, sounds like a book I would enjoy. Maybe a little more serious than Tender at the Bone? Loved that one.

I could talk to her about New Orleans, that’s for sure. We spent 3 years there.

Looking forward to my first experience with the EC.

]]> Comment on Epicurean Classic Chefs Do Inspiration by Casey SeGraves http://ecblog.wordpress.com/2008/08/22/epicurean-classic-chefs-do-inspiration/#comment-49 Casey SeGraves Tue, 02 Sep 2008 21:47:15 +0000 http://ecblog.wordpress.com/?p=127#comment-49 Expressing my "soap box" feelings of excitement for the upcoming events, unfortunately leave no room for accurate description. I realized the grand opportunity I have to speak with industry professionals with years of experience; and, personally, it would be a shame to attend the Classic and forget to stretch the boundaries that would normally limit an aspiring chef such as myself. Knowing that I can learn more by simply dissecting the minds of so many influential people, is inspiration enough. Being so close, and possibly working with todays culinary extraordinaire, may allow a certain level of discretion that I will most certainly not pass up. Expressing my “soap box” feelings of excitement for the upcoming events, unfortunately leave no room for accurate description. I realized the grand opportunity I have to speak with industry professionals with years of experience; and, personally, it would be a shame to attend the Classic and forget to stretch the boundaries that would normally limit an aspiring chef such as myself. Knowing that I can learn more by simply dissecting the minds of so many influential people, is inspiration enough. Being so close, and possibly working with todays culinary extraordinaire, may allow a certain level of discretion that I will most certainly not pass up.

]]>