Hi guys! just getting started posting here.
I`ve been a professional chef for 15 years, the last nine as head chef and executive chef. Currently spending most my time in the office, overseeing 4 different kitchens (We opened 3 new places last summer. Crazy days)
Love this site. Lots of great discussions, many good ideas and thoughts here. Really interesting to read how you operate kitchens other places( we do it a bit differently up here, due to high staff costs)
Thanks for lots of great input