Hello everyone! I run a small kitchen in Canada. I have been for a year and change and I have my red seal. My background is mainly breakfast and pub style food! The clientèle I cater to are pretty blue collar, so fancier foods don't sell at all, but I am starting to look around and appreciate finer food techniques (hence me joining haha) I look forward to using chef talk a lot and on a semi daily basis. Thanks a lot.