Introduction

Good Morning.

Just brief introduction here for now. I am a professional cook living in Michigan at the moment. This could change soon depending on if my wife gets a job in her field for next year, which it looks as if she will get one down south. I graduated from culinary school here in Michigan this past December, if this makes me a chef by default then call me a chef, but I am a lead line cook at my place of employment so I see my self as a cook, as is the case for most chefs in this country, they see themselves as cooks fist and chefs (managers) second, this will likely be my view of myself always, but I fancy myself a chef.
The intent of this blog is not to be a 'food blog' as there are plenty of good ones out there these days such as slashfood (my favorite.) I will likely write about food, and things that go on in my job daily, but I am sure recipes and comments on things happening in the food world will pop up from time to time but that is not the intention of this blog, in fact this will probably end up more like Kitchen Confidential or The Nasty Bits by Anthony Bourdain. We will just have to wait and see.


Well, thats it for now.