Lin Guini's Profile

About

Well, first let me thankyou for inquiring.

I've been an apprentice (or Sous, if you like to be all frenchy) Chef for many restaurants over the past ten years, getting my start with Mediterranean and Italian cuisine. Over the years I traveled through the various cultures of the world from within the culinary exploits of many local restaurants, from Classic French to Nouvelle, from Latino to Cali-fusion. Currently I'm studying the Asian Arts under a Grandmaster in the ways of Culinary Kung-Fu!

They call me by lots of nick names, most recently it's PickleNick! Also known to many as Linguini (inspired by the movie Ratatouille), or Nikerbacher, Roux, Maverick, etc.

I would like to think that I've earned the rights to each of these handles through my rather capricious character as…

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  • Male
  • Born on November 14
  • Joined February 1, 2012

Favorite materials

Food, Produce, Preserves, Herbs, Spices, Vinegar, Fermentation, Flavors, Umami, Sweet, Sour, Salty, Savory

About

Well, first let me thankyou for inquiring.

I've been an apprentice (or Sous, if you like to be all frenchy) Chef for many restaurants over the past ten years, getting my start with Mediterranean and Italian cuisine. Over the years I traveled through the various cultures of the world from within the culinary exploits of many local restaurants, from Classic French to Nouvelle, from Latino to Cali-fusion. Currently I'm studying the Asian Arts under a Grandmaster in the ways of Culinary Kung-Fu!

They call me by lots of nick names, most recently it's PickleNick! Also known to many as Linguini (inspired by the movie Ratatouille), or Nikerbacher, Roux, Maverick, etc.

I would like to think that I've earned the rights to each of these handles through my rather capricious character as a Chef, coupled with a punctilious pallet, and a dash of healthy work ethic. Others might say it's a little more of the former than the latter, but I'll let you decide that for yourself.

Recently re-discovering the vast playgrounds of pickling, fermentation, and other forms of preserving, I'd like to begin to share my experience and passion for fresh, piquant flavors from the many cultures across the globe - with you!

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