Joined a couple days ago and posted in another section before I realized this is the proper introduction section
Sous at a ~150-250 cover/night steakhouse
Everything is broken down from primals and cut/ground/portioned by mainly me
7 years in kitchens, going on 8 in November
24 years old, Italian. Grandma taught me how to cook when I was 10 or 11
Culinary school ~6 years ago
What else is needed for an introduction :p
