J&W Graduate '94, 14 years experience including high volume casual, catering, private clubs, healthcare and independently owned fine dining establishments. It took me two years away to realize that I belong back behind the stove, not a desk. I am back to the long, late hours and lack of sufficient staff and loving every minute of it. I am the Executive Chef of a 120 seat "upscale casual" restaurant in Louisville, KY. You guys can't recommend a good roundsman, could you?
Cucina Italiana, Food Arts, Chef, R&I, Saveur
"I'm not questioning your efforts, I'm questioning your results."