Here I go again.... An introduction from the peanut gallery

[oldschool1982]

Howdy all.

Well I'm a firm believer in not pulling punches so with that said...

After a 25 year career in the industry I succumbed to a degenerative spinal disease. So now, after floundering in oblivion for the last three years, I guess it's time to get back into things once again. I'm not sure where this will lead me but ya gotta start somewhere. I do know that there will not be the thrill that I had prior to the onset of things from being in the kitchen but something will come my way. I had a great career (most of the time) and felt I was just on the verge of finding that groove that I struggled for so long to find. Now to find that groove but in a different capacity.

I feel honored to have know or worked with some of the brightest and most talented folks that the industry had to offer. Well atleast in the cities that I found myself. Atlanta, HHI South Carolina, Chicago, Rochester NY and Kansas City MO.

I'm a firm believer in the nobility of this profession and lack of professionalism had/has no room in my life, career or any of my kitchens. I do practice this to a fault yet.... It's the legacy that was instilled in me. Because of this I can't say that I was all too happy with the direction that I saw things moving in at the end of the first part of my career. Too much backstabbing, thin skin or attitude without the aptitude to back it up and not enough emphasis on what exactly we are there for.

I'm not sure of where the second part of my career will take me since it has yet to begin. Yet I do look forward to building some great relationships with fellow Culinarians here. I belong to a hobby forum out ther and have found it very rewarding. I only hope that I am find the same thing here.

Looking forward to some great comradery.

[Steve A]

Greetings OS82.

I'm pretty new here by many standards, but been around the block more times than I care to remember... or sometimes more times than I can just remember.

That's a pretty impressive resume you've got there. Sounds like you've had a blast in the kitchen too.

Welcome and ciao,

[Mezzaluna]

Welcome to Chef Talk, Oldschool. I know you're going to like it here, I can tell by your words. We have many members who, like you, found themselves at a crossroads in their professional culinary lives and sought new directions. This is the best place to search and have some fun!

Browse the forums, dive in as you wish and enjoy it here. We'll look forward to your posts.

Regards,
Mezzaluna