Greetings

[JackButler]

Hello there, thanks for welcoming me and all that jazz. My name is Jack Butler and I live in North Florida. I entered the business in 1979, when I was 13, where I began as an assistant to my grandmother in her own restaurant (she's now in her 80s and retired, after nearly 60 years as a chef... most of my best recipes started out as her recipes). I dove in head first and never looked back. Almost 30 years later and I still love the work.

I've worked in a number of restaurants over the years, varying in tone and hoightiness from semi-formal dining at a Disney hotel to slinging hash at a hole-in-the-wall diner. (And to tell you the truth, had more fun at the diner than I did at the five-star.) These days I own my own catering/party planning company, teach cooking classes at the local learning annex, and when the mood strikes me I sell my own line of barbecue sauces at local fairs. My daughter and youngest son have both expressed interest in following in my footsteps, and I'm busily teaching them as much as I can.

Anyway, its going to be nice talking to you all.

[Mezzaluna]

And thanks back at you for the nice introduction! I can tell you're going to like it here.

My sole stint in a restaurant kitchen was during college where I, too, slung hash. I'd have to agree it was fun- once the few days of sheer terror at the site of a new ticket passed.

We'll look forward to your participation!
Regards,
Mezzaluna