This should be insightful and fun. Looking forward to picking some brains in here and helping out where I can.
My name is Matt as you can tell. I'm an Executive Chef in a hospital setting. I've been in food service for 20 years (as of August this year). My first 10 years were spent working/ apprenticing in various country clubs, steak houses, hotels, and bistros.
I joined the healthcare side 10 years ago when my first son was born because I needed the stability/ vacation time/ insurance for my family. It's been a blessing to say the least. I have a great boss and my team of chefs have been hand picked and trained by me.
Anyway, there's a little background about myself. I am a certified sous chef just now looking to get started on the process of becoming a certified executive chef. Which is how I stumbled on this site.
Thanks for reading and here's to a happy future.
Keep a low flame...