Just a curiosity and a sort of a poll: how many of you chefs out there are Freemasons in good standing and how many are active in their lodges?
George Washington Lodge 285 NYC
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Luckily for me I went through the chairs before I started a new career in the kitchen. So I didn't have to schedule work around lodge. I imagine now though if I wanted to go to lodge I'd just take that night off. Hopefully someone that has been in the chairs while working can shed more light on this. I'd be interested to know myself!