I suppose II should start by introducing myself.
My name is Ray and I've been cooking professionally since I was in High School. I knew i wanted to be a Chef from an early age but couldn't afford Culinary school so I had the most brutal teacher, mistakes and on the job experience.
My first job was washing dishes in an 80 seat Italian restaurant and the Head Chef took me under his wing shortly thereafter. I worked under him for a few years until the restaurant closed and he gave me a reference that landed me a Sous chef job at a Country Club. After working there for several years, I traveled to Spain to try my hand at the freshest seafood on the planet and fell in love.
I came back to the states after a year and landed as the Head Chef of a small family restaurant(once again Italian). Only a few months after I began work there, I suffered an injury(motorcycle) that had me on my back for eight months. That brings everyone up to speed, I think. Now I'm deciding on wether to run someone else's kitchen or my own and, if I can find the money and courage, I'm leaning toward the latter.
Ladies and Gentlemen, Thanks for having me.
My name is Ray and I've been cooking professionally since I was in High School. I knew i wanted to be a Chef from an early age but couldn't afford Culinary school so I had the most brutal teacher, mistakes and on the job experience.
My first job was washing dishes in an 80 seat Italian restaurant and the Head Chef took me under his wing shortly thereafter. I worked under him for a few years until the restaurant closed and he gave me a reference that landed me a Sous chef job at a Country Club. After working there for several years, I traveled to Spain to try my hand at the freshest seafood on the planet and fell in love.
I came back to the states after a year and landed as the Head Chef of a small family restaurant(once again Italian). Only a few months after I began work there, I suffered an injury(motorcycle) that had me on my back for eight months. That brings everyone up to speed, I think. Now I'm deciding on wether to run someone else's kitchen or my own and, if I can find the money and courage, I'm leaning toward the latter.
Ladies and Gentlemen, Thanks for having me.
