Hey there. Thanks for stopping by. I’m Dan and this is my blog, See Dan Cook. What the heck is See Dan Cook all about? Well, after many years of complaining about working in a cubicle doing someone else’s dirty work (if creating Microsoft Excel Vlookups and Pivot Tables can be considered ‘dirty’) and constant moving around from job to job, I’ve decided that 2009 is going to be the year that I finally do something about my unfulfilling career in the financial services industry. Check out the “About” page for more info on this story. See Dan Cook will serve as my journal as I go about learning how to become a professional chef with the dream of someday opening up my very own restaurant.
Keep checking this site as I will be making frequent updates including various food-related ramblings, recipes, and a full account of my culinary school journey, which I will be embarking on this Spring.
-Dan
Wooohoooo.
Nice logo.
Can’t wait to try some of your “creations”
Dan, we think this is wonderful. The more people that are introduced to your website, you’ll start having a following. Everyone will want to see what you’re up to and when the time comes and you open your restaurant, so many people will be curious to see what you’ve done for yourself. They’ll be so excited and they won’t be able to wait for the grand opening. How can you go wrong. Good luck!!!
Dan,
WOW! This is such a great start! Congrats from the coast. I’d like to make a reservation for January 23, 2011 at 8 pm. party of 4. Can we have the table looking out on the organic garden where the chokes are grown?
Love the site. love the words. love it!
xxoxo janice
Hey, have you had the opportunity to visit Blue Ginger restaurant in Boston? Don’t laugh but I ran into Ming Tsai’s parents at Costco in Mountain View. It was as if we ran into Mick Jagger standing in the check out line. Well good luck! I think it is wonderful that you are moving in the direction of something fun and exciting. Say hello to Ashley
Jacque
Dennis – I’ll be sure to come up with something extra special for you. Perhaps something that uses scrapple as a primary ingredient.
Andrea/Steve – Thanks guys, you’re totally right. And whatever I do, wherever I go, there will always be a reserved table waiting for you.
Cal Mom – We’ve got you on the books for 1/23/11. Can’t wait to see who the mysterious ‘diner #4′ will be.
Jacque – We’ve got Blue Ginger on our lengthy list of places to dine at while living in Boston…I hear great things about that place. Didn’t realize that Ming was such the rockstar. Thanks for the encouragement and kind words!
this is so great – love it!
OK, my boy, when do we eat!? I know you’ll do great.
Think of all the positives when you’re a chef. When cooking you’re expected to wipe your hands on what you’re wearing, you can taste everything before it’s served and you are able to eat with your fingers.
Seriously, very proud of you as always!
Thanks Alicia! Hope your travels are going well and that we get to see you in Boston sometime soon.
Thanks Pops! Don’t forget another good positive. If I happen to put on a few extra pounds, people will accept it because I’m a chef and I’m supposed to taste everything I make.
Congratulations…we’re so happy you are going through with this! Goodbye pants, hello apron! We’re also very excited at the prospect of housing you while you formalize your education…can’t wait to be your guinea pigs. Put us down for a table for two as well…we’ll do the chefs tasting menu which will hopefully consist of chicken livers and something with tofu (that was Jess). Seriously…good luck…you know this is exactly what you were meant to do with yourself…better late than never!
Love, Us
No matter what you cook nothing will taste better than your toes. I look forward to biting them all summer.
Bark, Me
Thanks Bro, Sis and Stella…you’re support means a lot to me! I’m excited to have access to my own test kitchen and will happily use you all as guinea pigs, so be careful what you wish for. Seriously, I’m really glad that you guys are willing to house me for such an extended period of time, fulling knowing what kinds of sounds and smells I’m capable of producing on a daily basis. You guys are the best!
Thanks for the meatball recipe. Was wondering how I could make my square meatballs round after browning!!!
Glad you guys enjoyed the meatball recipe. I should start asking people if they have any requests.