I just realized that I had originally posted this as a reply to someone else’s thread. Opps. Sorry, I got a little confused because I’ve been on other boards where this “hello world” stuff was just a single thread where everyone posted a reply. I’ll repost as a new thread.
Quote:
Originally Posted by Me
Well, I’ve been lurking around for a while now so I guess it’s time to introduce myself. Real name is Jeffrey and am just about ready to get back into the kitchen -”Once again into the breech, dear friends!”. I’ve been in and out of kitchens my whole life starting at my family owned and operated store when I was 11 as a dishwasher (I’m 38 now) then prep, then cold, then fry, then grill then sauté and have ran kitchens for as long as 3 or 4 weeks at a time, while ECs were on vacation. I’ve always loved growing up in a restaurant family as no matter what else was going on in my life, I always knew that I could find work on a line somewhere and have probably worked in 10 or 15 different places over the years and have experienced various kitchen cultures ranging from pushing burgers to fine dining.
Now, once again my family is opening their own store and have asked me to run the back of their house. The place seats about a 100 and will be split into a pub (which is expected to be the bulk of the business) and a DR (about 40 seats) to offer a more upscale experience. It’s a truly great opportunity for me and I’m greatly excited about the prospect, but am also a bit nervous as I know it’s a ton of responsibility and will be my first time on the top of a kitchen. I’ve been reading just about everything I can get my hands on regarding same and hope that this forum will also prove to be a valuable source of information and advice.
hello world (again) 
