Hi everyone, I'm a newbie here. though a regular at chef2chef.net. a little blurb about me. I am an a Ex. Sous Chef at a private Golf Club in NE. AZ Looking to make the move to ex. Chef soon. I enjoy these forums as a sounding board for new recipe's and menu changes and all feedback is welcome. I also hope to make some new culinary aquaintences to network with so give a shout if your styles or methods situation is on the same path as my own.
Hope to hear from you all soon.
BTW I could use your vote at chef2chef.net top 100 chefs list