Step 1

This is my first attempt to create a work in progress public journal about my development as a chef.  I have been working as a line cook in restaurants for about five or six years.  It was a great thing how I kind of fell into the trade when the Executive Chef Scott Steel hired me for a restaurant in South Lake Tahoe CA called Elevation.  
A punk kid that just happened to were a jacket that had a Minor Threat patch on its back, I was IN. Elevation 6310 lake level and address.  This was a great introduction to the industry because of the product that we carried, always high quality.  Full of organic produce from San Francisco, to the choice meat we carried for our entrees, and the infused drinks we made for the bar from fresh fruits and vegetables.  But because the owner was a peace of shit and the location being "out of reach" we went out of business.  We had a lot of fun, we worked hard but I was glad to move on to new things.

Im currently a sauté chef at Jays Bistro in Fort Collins CO. I have learned much over the last two and a half years at this restaurant.  I'm trying to learn more and grow as a chef so here it goes. Your in for the start of this!