Road hard..

From what I recall it all started in the early 60s I was a busboy in a family restaraunt hustling weekends for cash money on Sunday night, 14 years old and always had money in my pocket so I learned early food service was for me. I would walk into the kitchen 100 degrees in there super sharp knives everywere, slippery rubber mats on the floor, three foot flames flaring up behind the line, two chefs back there rolling in sweat with cigarettes dangling from there lips screaming and cursing at the waitresses and busboys, waitresses screaming “order up” I’m keeping a low profile so I’m not in the line of fire at, the end of the night I asked my uncle the owner where do I sign up for kitchen duty? I ended up working in my home town in till 1975 I got married and moved to Florida to start a new life and marriage. Traveling and learning as I grew I went to school to learn how to teach cooking and that took three years I became a chef instructor in till I went on vacation in the blue ridge mountains and was offered a exec. Chef position at a resort in the mountains.   
By then my three children were being raised down south and went to private boarding school in georgia and ended up back in NY taking the subways for 25 years and working as a corporate executive chef. Thru out my travels every kitchen, every restaraunt which there were too many to mention or even remember the one thing that I saw was a comaradarie amongst the kitchen staff the chef and cooks bond, only few careers do that

Time flys when you’re getting paid for it.

working summers in the hamptons with a great crew

  
I wouldn’t change a thing.