Chef to Groomer?

For 30 years I was immersed in the art and practice of food service in all its forms: Catering 5 to 5000, Dining fine to bbq, Restaurants elegant to bistro, hotels – conference centers – college – university, and even summer camps….Line Cook, Sous Chef, Executive Sous Chef, Executive Chef. ALL of it fascinating and challenging. But, maybe it’s time for a change.

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