Hello, everyone. I'm Matt. I'm the #2 sous chef in a locally popular hotel kitchen. I'm looking at the distinct possibility of moving up to my first #1 sous position before the end of the summer, so that has me exited. I found this site while messing around on my executive chef's computer after hours and I've been lurking for a while now. I've already found lots of good information and I hope to be able to share even more in the future.