I started off as a line cool in a Texas Roadhouse at 16 years old. It taught me a lot about working in a high volume environment and I picked up a ton of useful skills as a linecook. after I had kids, cooking was my only real talent so I decided to go to school to help enhance my abilities. In the mean time I met Chef Mike H. and he taught me a lot of practical culinary practices you learn in school. I also took over a restaurant that was losing 100k a year and brought it back to the black. I currently run a restaurant that has reached record profit since I've got control of the kitchen. Along the way I picked up skills at Banquets and weddings. Basically catering for 200+ people at a time.