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My name is Jason and I have been a full time restaurant employee for 25 years.  I started in the back of the house where I spent 12 years line cooking and managing.  After a brief stint as a bartender I moved to fine dining serving and have been there ever since.


 


I love to cook at home and right now am trying to add some advanced techniques to the organizational skills I developed while working on a line.  My current cooking interests include brining, curing, and smoking meat, simple bread recipes, vegetarian meals, and I am also experimenting with my new sous vide machine.


 


I am looking forward to becoming art of the community here and hope I can contribute as well as learn.


 


Thanks,


Jason


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Welcome, Jason. You have an impressive set of interests and skills. We're glad to have you here, and we look forward to your participation!


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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