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Thread Starter 
Not sure how much is relevant here.

Sous in my early 30's. Been in professional kitchens since I was 17. Went from glorified gopher in a second kitchen to the only guy who knew the menu and often the only guy present in a kitchen of a restaurant that was going under 6 months into my first job, so had a very curious upbringing in the industry. Since then I've done everything. Diner, Bar, Fine dining, Casual, Catering. You name it. Presently Sous at a fine dining place that seats around 60 in a Philly Suburb. I like Debussy and Long walks on the beach.

Also, kind of a sharpness freak. I have a wall to wall bookcase full of sharpening stones, and I spend more time with knives and razors than sleeping.