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Thread Starter 

Hello everyone

 

I am a red seal certified chef. I have worked in this industry for 15 years mostly in a 5 star hotel.I started in garde manger and worked my way to head chef in banquets. After 2 years out of the industry I have returned. I have my own little lunch counter in a mall type setting. It's more like short order cooking which I am not used to lol. I joined  this forum because even though I am well versed in fine dinning what I am doing now is out of my wheel house. I am hoping we can trade tips and tricks.

thanks