Fifteen years total professional kitchen experience including a one year stint in a kitchen at Toledo Hospital. Three of those years I served as a Sous Chef and and two as an executive chef for the same restaurant. Now I run a personal chef buisness.
Currently attending an ACF acreddited program.
From someone from anoth "food related" forum.
Food and Wine, Cooks Illustrated, Nations Restaurant Review, and Lodging.
The 6 P's: Proper Preperation Prevents Piss Poor Performance -Drill Seargent Yackovich