Just a quick intro... I'm a self-taught Chef but I had a couple of great mentors. One was a red seal Chef and the other was an amazing, talented intuitive cook. They made an incredible team and took me under their wing(s). One had the "book smarts" and the other could create incredible dishes after a couple of minutes of brainstorming (he runs his own restaurant now). I began my training in a small high-end restaurant and was there for about 6 years.
I now run a 40 year old, 40 seat Greek/Italian family restaurant and lounge. 75% of restaurant sales are pizzas, the rest is home-style Greek or Italian meals. I've been here for about 8 years and it's been a blast.
I love the topics that I've read here on the forum and hope I can contribute.