Hi Cape Chef,
Although never formally trained, I've been lucky enough to have worked under some influencial chefs in my 14 years in the industry. Some of whom took the time to help me better my career and I am grateful to them.
But if I'm not trimming a pismo down to filets, or rolling gnocci like a fine Cuban cigar, you will usually find me at the local horse track betting the longshot in an exacta box.

[ June 25, 2001: Message edited by: LanceLink7 ]