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| Scott Sunshine | More about Scott ... | |
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View my resume Visit my Web site Visit my ChefDb ProfileLocation: Baltimore Cell: 443-388-6574 Email: shemesh511@gmail.com |
BIO POINTS FOR CHEF SCOTT SUNSHINE • I started out as a child. I was very young at the time, so young in fact New York City only had four boroughs. • I started cooking at age 8. I was a Cub Scout. I would say that I learned at my mother’s knee but I was tall so I was at her hip. • My father’s favorite dish was salami and eggs with beans followed by chocolate covered halvah. This was reserved for football Sundays. • I was always involved in family holiday food prep. Knuckle blood was de rigor for potato pancakes. • I started experimenting with different items when I was 13 and received a copy of the Fanny Farmer Cookbook. I started with gymnastics at the same time and often fell on my head; there may be a relationship here. • When I got to college I went to work for the foodservice. “Cooky” the Chef had been in the Navy and made the best Cream of Mushroom Soup, ever! Of course many other dishes were inedible. I did learn how to produce quantities of food and began to |
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