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Hi Everybody! Hi Doctor Nick!

post #1 of 2
Thread Starter 

Bonus points if your read that in Simpsons Voices.

 

Hi I'm Me,Currently a Sous at a Hotel outside Atlanta. Been in this business for a little over 20 years doing everything BOH from Dish Pit, to Prep B*tch and the rest of the way up the ladder. Spent most of my career beachside right out of Savannah. I keep saying I'm leaving the business to do something else but I always get dragged back in. Looking forward to swapping war stories!

post #2 of 2

Welcome to Cheftalk looks like you have plenty of experience to share. We ask all pros to please spend some time in the non-pro forums helping answer cooking questions other members might have.

 

http://www.cheftalk.com/f/17/food-cooking

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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