Hey there...20 years in the biz, mostly FOH professionally, but lots of BOH experience with a burning desire for a BOH kingdom. Recently granted my wish, am chefing at a marina restaurant in Southern Maryland for the summer. Easy, tasty family-style menu with a Mexican bend (salsas, queso, seafood nachos, fish tacos, as well as the normal stuff - fresh fish specials, fried shrimp, hand cut fries, crab cakes, balls, dip, etc....it's Southern Maryland) Also have a lot of liberties with specials, salsas, Soup of the Day, etc... Excited to turn my new awesome little kitchen into a well-oiled machine, and looking forward to all the resources this site seems to hold, as I need a little help with methods, equipment, holding, etc. Thanks in advance for your help, and wish me luck!