Believe me, I have been all over this site. It rocks. Coming into a well crafted and properly moderated forum and website is just as refreshing as coming into a perfectly clean kitchen in the morning for me. So Mezzaluna, thank you for being a part of that. It is certainly appreciated.
Currently, I am a chef garde manager preparing haute cuisine (if you had to call it one thing). This is my fifth kitchen, and undoubtedly the best in every conceivable way. Since my introduction to the industry I have pretty much dreamed of being where I am now. Granted that introduction was only three years ago. But, I'm one of those young-buck, more drive than know-how, kinda guys. Which not to say I wouldn't like some more know-how. I would very much like some more know-how. I guess that would be a goal if anything, to obtain as much knowledge, understanding, experience and depth of palate as is possible without going crazy. I have no desire to "make it" big as a chef/entrepreneur. That seems like more pressure than I deem necessary and I want to keep things small, simple and intimate. I love food more than I ever thought possible and I love sharing that feeling with friends/family/guests/co-workers, anyone really.