Hello all,
Just wanted to introduce myself and tell you all a little about me. I've worked in restaurants since 2000, starting as a busser and moving throughout various positions including server, food runner, expeditor, deli attendant, fry cook, banquet cold and hot side, and just recently a kitchen manager at a brick oven pizzeria and bar. The title says that I'm looking to go deeper into the culinary world. I've left my job as KM (it has become terribly stagnant, ie no menu change in over a year, same thing day in and day out, etc) because I'd like to focus more on expanding my culinary repertoire; strengthening my line abilities and cooking techniques, which really have not been honed, and learning more about cuisines outside my norm. So! Expect to see me on here quite a bit asking questions and such.
Thanks for reading,
Tony
