[TJGoSurf]

Hello, and of course Happy Thanksgiving. I am twenty-five years old and will be starting culinary school next fall. I've spent four years in the Marine Corps, not in a cooking MOS, and the past few years as a truck driver. Finally I have everything in order and will be able to start school.

[GhettoRacingKid]

First off Thank you for serving our country.

Second, Congrats.

What kind of culinary backround do you have?

[TJGoSurf]

I have none, just what I cook for myself. For the past few years I have hauled fresh beef from Kansas to the east coast. So I have lots of beef, and chicken in the freezer. Most of it had not even been frozen until it hit my freezer. My wife is really into me becoming a chef, I only mention it because she is an A&P(commercial aircraft) mechanic. I hope that learning to cook in a school is alot like learning how to shoot a rifle correctly, the less you know the better you will be since you will have no bad habits to break.

I just remembered this story, you probably saw it in the news of Topps Meat Company having that e.coli outbreak, I dont know if I was the one that delivered that load, but I have delivered there before and in the time frame they had the recall, along with another cargill e.coli outbreak.