Just a quick hello to everyone from myself.
to give a little background, have worked in industry for 10 years now. I started off by going to culinary school, then did an internship.. still felt like I had more learning to do so did an apprenticeship for a couple years that led to me landing a job as a lead line cook somewhere else where i worked my way up through sous chef to chef de cuisine. after 2 years as chef de cuisine I kinda took a step back to be a consultant for a while before i dove right back in again.
Have a mixed background... classic french in school, Japanese in internship, classic Italian in apprenticeship (read not marinara), continuing education classes in Greek, Mexican, Thai, Vietnamese, and Indian cuisine and not afraid to attempt something with little familiarity