[dusty]

Hi,
My name is Dustin, I am the executive sous chef for The Madison Concourse Hotel.
I have been in the industry for about 11 years, and at the Concourse for 6 of those.
I am responsible for coordinating all aspects of a kitchen that does approx. $800,000 in total monthly revenue.. which includes very large banquet facilities, a lobby level restaurant, a bar and room service, which all have different menus. as well as 30+ employees, and a revolving door of local organic farms, and large national vendors.
Our lobby restaurant is called the Dayton Street Grille, and we strive to serve mostly local produce, and organic meats. Which is my true passion as a professional chef.
I am not sure what else to say right off the bat, i am just glad i found this site

thanks
dusty

[Ishbel]

Hello and welcome to Cheftalk.

As ou can see, the membership here covers a broad spectrum, from those just starting out on their culinary adventure to masterchefs!

I hope you will find the time to read some of the great articles on here and to look at some of the stunning photographs - we also have blogs which may interest you, too.

There is an area for professionals like yourself - but feel free to post in any of the areas which you find interesting!

[Mezzaluna]

Allow me to add my greetings- from a few miles down the road from you.

Enjoy the site!
Mezzaluna

[dusty]

thanks for the kind words ..

[leeniek]

Welcome Dusty! I found this site today too and I'm really enjoying it.

My experience at first was that of a home cook but after being home with my kids for years I knew a career change was in order! I love all things food and I am so at home in the thick of things on the line.. I think the younger me would have been intimidated by it all but the more "mature" me just loves it

[Mezzaluna]

Welcome to you, too, Leeniek. Enjoy the site!

Mezzaluna

[leeniek]

Thanks for the welcome! I'm loving this site!!