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Showing posts with label blackberries. Show all posts

Wednesday, April 02, 2008

About Me

Michael Procopio: I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

Michael Procopio: I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

Michael Procopio: I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

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