Hi everyone, name's Gord.
I've been in the food industry for about 17yrs. Line cook, manager, server(briefly...), currently a sous chef at a golf course. Lots of buffet service, banquets, etc. This past year we made a deeper foray into higher end wine services, catered dinners, overall a more diverse & creative rotating menu.
When you do the same buffet 4 out of 7 days in a week(some variations but...) it tends to get a little stifling. So letting the creative juices flow(& keeping it under budget. 29% in July) was much needed.
Anyways, that's all i've got right now. I look forward to picking alot of minds here whilst i figure out my next move in life. I'm going for my CCC as soon as i'm eligible. I've got a couple more years with the seal before i can. I'm thinking either taking over as the head guy somewhere & seeing what kind of fun/headache that will be or opening up a catering business. Or all 3 at once. :confused:
Anyways, see you all around, G.:chef:
I've been in the food industry for about 17yrs. Line cook, manager, server(briefly...), currently a sous chef at a golf course. Lots of buffet service, banquets, etc. This past year we made a deeper foray into higher end wine services, catered dinners, overall a more diverse & creative rotating menu.
When you do the same buffet 4 out of 7 days in a week(some variations but...) it tends to get a little stifling. So letting the creative juices flow(& keeping it under budget. 29% in July) was much needed.
Anyways, that's all i've got right now. I look forward to picking alot of minds here whilst i figure out my next move in life. I'm going for my CCC as soon as i'm eligible. I've got a couple more years with the seal before i can. I'm thinking either taking over as the head guy somewhere & seeing what kind of fun/headache that will be or opening up a catering business. Or all 3 at once. :confused:
Anyways, see you all around, G.:chef:
