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.:bounce:
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.:bounce:
