This is my first post here and Im asked to introduce myself so Ill do so....I am 24 and a sous at a private club in Buffalo... I have about 6 years of experience in the industry. My only formal schooling came in the way of 2 classes at the greystone CIA campus the last two winters... I think my being here, just like everyone else, says enough about my passion for food... I look forward to perhaps learning from the seemingly large number of very experienced chefs who visit here.... which is something I am no longer able to do in my current professional environment... something that is very frustrating. Anyway... hello to all and I hope Ill be more than welcomed by all...
post #1 of 4
2/7/06 at 8:34pm