were to start been in the industry since i was 14 started as a dishwasher. now im 43 and with luck about to take on a position as executive chef. i attended college but never did finish due to well life. ive cooked in a wide variety of settings but fine dinning is my focus im considered an artist of the eye and of the pallet (food should look good but if it isnt tasty why bother) im excited to join this group i may even know some of yas on here. anyhow dont know what else to put in here.