Hello from Naples, FL.

[Ted Hudgins]

Just wanted to say hello and a shoutout to any of my CIA class (fall of '82) that may be posters or lurkers on the board.

I cooked for about 7-8 years full time and gave it up to go to law school and lead my life in an office, instead of behind the line. I occcasionally miss the excitement of service and the "controlled crash" atmosphere when every table is full, the wheel can't hold one more ticket and there may be 20+ saute pans going at once, but then i think about the time away from friends & faamily and "POOF", I'm over it.

Nowadays I set up businesses, including new restaurants, and help the ones who get in a little trouble with the IRS or their creditors. I also teach a few courses at FGCU's school of Resort & Hospitality Management (Hospitality Law, Wine and Intro F&B Management) and serve on a couple of charitable boards, like the local Zoo.

Anyway, I'm hoping to learn a whole lot here and possibly share what I've picked up over the past 27+years in and on the periphery of the business.

[Mezzaluna]

Hello Ted and welcome to Chef Talk. I'm pretty familiar with Naples myself; I have family living there.

I think you'll be comfortable here. Don't miss the discussion going on this week with Andrew Dornenburg and Karen Page. Even though it's early in the week there are some good topics coming up. We hope you participate in that forum and all others.

Welcome!
Mezzaluna