Hi, i am a new member. Have been working in the industry for 15 years and have recently formalised my experience by studying commercial cookery as a non trade student ( which means i have done the course that apprentices do but not as an apprentice )
Working in a small restaurant attached to a sports club at the moment and might actually be running it by the end of the year. Before that i worked in a number of pubs, cafes and restaurants ranging from 5 star fine dining to local family pubs. Love cooking and always think of the plate as a blank canvas ready to paint good food on.