ChefScotty
Cook
Lynan encouraged me to register and I always do what she tells me. I have not really had the time to frequent any food forums for around three years and already I find myself posting here. Which is why she then encouraged me to say a little about myself as I was already getting into trouble, as I do, by post # 4. I have a very dry sense of humor and am delighted to see several people posting in here that not only know me fairly well but also helped me enormously when I was considering career changingjust over three years ago.
That worked out pretty well and maybe I can now be of some help and encouragement. Armed with much good advice, a very serious passion for food and wine and the good fortune to be in the right place at the right time my first two and a half years in the biz were a blast moving from prep cook to running the kitchen of a $6m operation within eighteen months which changed me quite a bit. The last several months have been spent working on opening a new fine dining restaurant with a bar and wine bar and have just been insane and I think now I am too. This looks like it'll be a great place to hang out at the end of a long day when time permits. I'm acually quite looking forward to making some new friendships and rekindling a few old ones.
That worked out pretty well and maybe I can now be of some help and encouragement. Armed with much good advice, a very serious passion for food and wine and the good fortune to be in the right place at the right time my first two and a half years in the biz were a blast moving from prep cook to running the kitchen of a $6m operation within eighteen months which changed me quite a bit. The last several months have been spent working on opening a new fine dining restaurant with a bar and wine bar and have just been insane and I think now I am too. This looks like it'll be a great place to hang out at the end of a long day when time permits. I'm acually quite looking forward to making some new friendships and rekindling a few old ones.
