Hey folks. I am the Sous Chef of a small banquet operation in southern New England. I am relatively new to the kitchen (going on four years) but I've been lucky to have worked alongside some excellent chefs, as well being in the right place at the right time during a kitchen coup :) I don't like to let titles go to my head though, and I am always trying to learn from others. Looking forward to learning from you all!
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3/16/09 at 4:20pm