i do. sooo i'm sharing with you.
so since my last update, i've started working in a Marriott kitchen, i gotta say it's pretty much awesome.
i'm a dishwasher right now, there's a line cook position opening up in about a month and i'm somewhere between psyched and terrified.
i should probably learn the menu.
So thanks to a friend at HEB (he used to be a sous chef somewhere) i'm learning some awesome italian recipes, his name's Ricky and he's the seafood guy. I think when i get up to a sous position i'm gonna work mostly italian, their food just rocks. oh. and i got a knife.
oh my gosh did i get a knife. it's a ten inch shun (!!!!). serious