It's been a bit since my last post.

Well I had a sojurn in Costa Rica and boy it's nice to be back.
Landed a job yesterday at a local private golf course kitchen.
I am being realistic and I am starting as a prep cook and will go from there.
After that I hope to have enough kitchen experience to work at a local steak house which has held a high reputation in my area for a number of years.
My neighbour who is now a sous chef for one of the city's finest restaraunts...

FR33_MASON