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Not Really A Newbie

post #1 of 2
Thread Starter 
I spent my first serious time in a commercial kitchen about 45 years ago. I've worked in a number of industries and have advanced degrees in fields that have nothing whatever to do with the food industry. I always seem to gravitate back to the kitchen, whether restaurant or catering. I have owned and run multiple businesses both relating to the industry and outside the industry.

I think I owe my life to my facility with food. In 1968, while an infantryman in Vietnam with the U.S. Army, I was asked if I could assist preparing a meal in the field. I said I could and prepared a fine meal from army rations. It kept me out of many future sweeps. I acquired a positive reputation and later taught both large and small quantity cooking at the Army's quartermaster school at Fort Lee, Virginia.

I've been retired for seven years, but occasionally will produce an event for a friend. In June I'll do lunch for 375 for a friend, but that'll be it for the spring. Like many men and women, who've spent far too many hours at the cutting board with bent neck, I've undergone two C5,C6,C7 laminectomies, discectomies and have carpal tunnel in both hands. I love the action, but as any pro will attest, it's very hard on the body; particularly as you get past 60.
post #2 of 2
Welcome sir.
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