Welcome, those of you who flocked here while Adam is indisposed (disposed?). For those of you who dont know me, I am Andrew, and I am not a professional chef. I just land internships in professional kitchens.
I am le poseur.
Anyway, it gives me the opportunity to see professional chefs work, which gives me the opportunity to give you the opportunity to see whats going on in real life, hardcore restaurants!
Still with me? Good.
Right now I’m in Spoleto, Italy, working at Il Castello di Poreta. This is where we begin our journey together.
Isn’t that fun?
So, here I am, typing to you:
By the way, the Boston University label is on my shirt because I attend there, in the Hospitality School, which is what leads me into these kitchens in the first place.
Now that you have the phenominally interesting backstory, I will let you read the rest of the site, which is pretty self-explanitory.
Oh, and if you all go flocking back to Adam when he returns, so be it. I know I will.
Andrew Baber is a
mandar
simply awesome. I wish I were working in this industry like you, but here I am stuck being a graduate in Electrical Engineering. Your internship rocks dude, enjoy it to the fullest. Keep the pictures coming, oh how I would love to be in your shoes (figuratively) right now.
BWB
Ciao Andrew !
Fabulous website, great content and design. Keep up the reports and recipes from Poreta! And how about some book reviews? And lots more pictures!
Bellissimo!
BWB/CGB