[Grits-N-Gravy]

I found this forum while searching for information on recipes, rubs, marinades, etc.
I have been in the biz for 24 years. Started as a pot washer at 14, and with my vast sud busting talents, quickly assended to dishwasher, and next thing I knew I was a busboy!!
From there, I pretty much feel in love (caught the sickness)with the restaruant Biz. I got into managment at 21,and bounced around a bit, and some poor fool ended up making me his GM. I have pretty much done it all, minus becoming a Chef, or owning my own place.
I'm too old to go to school, and take a misguided pride in answering "Are you a Chef?", question with, "No. I'm stuck at cook"...So I'm chasing my dream of owning my own place, as we speak.

I guess Ive brattled on enough for now, but I am hoping for a ton of advice, and ideas in helping me see my blind spots, so I can stay out of the Bankrupt Court, and get this little Southern Style Grill on its feet.

[Mezzaluna]

Welcome to Chef Talk, Grits-N-Gravy! You've done a great job building your career; good luck with the business, too. I will take issue with your notion that you're "too old" to go to school, though. We have a bunch of members here who have decided to go to culinary school after age 40. It's never too late (as long as your feet hold out!).

You'll find good topics that'll help you as you move toward opening your grill. Have a look in the Professional Chefs' forums, use the search tool there, and you'll find earlier threads on the subject. I hope you also keep the community posted as you work through the process of opening your place. One of the virtues of this community is that you can benefit from others' experiences.

Visit often and enjoy participating in the forums. We'll look forward to seeing you here often!

Regards,
Mezzaluna