Member since: Jan 21, 2015
Have been cooking for 20+ years leaning something new everyday. It is what facinates me about the profession you never learn it all. I love the hard work because to me it does not seem like hard work it is fun and rewarding.
I have worked in over 100 restaurants most of them bad unfortunately but still could find something to take away from the experiance.
It is the food culture and dedication of true professionals that I am find the best motivation.
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