How do you do?
Well little intro about my Chef experiences I was a line cook at hotel in Hollywood for little over a year, then the opportunity came up for me to be a sou chef / pastry chef at a catering company. I knew catering and working on the line was going to be much different but I came here to seek guidance on a few things! The company I work for now (Swiss Park Banquet Center, Whittier CA.) runs much different than the hotel / bar I worked at. Anyways hope to have some good talks with all of you!