Thanks everyone!
I started working in kitchens at a very early age but mostly dishwashing, bussing tables, and prep cooking, which I really liked. As a dishwasher with brain, I would get pulled off that duty and handed a knife (or a peeler lol) and set to work prepping alongside other chefs. Loved that. Always comfortable as a restaurant worker. After a stint in the wine biz in CA I ended up using my college degree and started teaching high school English, but ultimately left that after moving from CA to GA USA to be closer to wife’s family. I now have a small boutique real estate office in town and do some modest development stuff as it comes up. Main passion seems to have stayed food and wine though. And people. The three constants in my life. This was last night. I tried to copy a recipe that required deboning a chicken while keeping it intact (left the two drumstick bones though). The whiter pic is the chicken with mayo on it just prior to putting in the oven). It was a springer mountain chicken, which is considered a better bird around this area of the country.
