Hello to everyone. I am a semi-retired Cordon Bleu (England) chef who has been in the business for forty years. My background has included restaurant and country club work as well as a television show co-host, proprietor of a cooking school and a food writer. Currently I am working in an industry that I would have considered a massive cop out when I was younger. The back and knees can no longer tolerate the long days and I am utilizing my skills part time in long term care where I take great pride in improving the presentation and palatability of meals at lunch and dinner service for about one hundred seniors. With an hour and a half to slam out two lunch entrees in three textures, previous experience is certainly a boon.