Which Restaurant Segment best describes my company
Discovering new food, Discovering new wines, Gaining Knowledge
I always said that when I got too old to be a server, I'd go to pastry school. Well, I turned thirty-eight, and our pastry chef was leaving. Our exec chef sat me down and said I was to be the new pastry person, and we never looked back. Since pastry cookery is not the most lucrative of fields, I still serve two nights a week. Maybe I'm crazy, but I miss the floor.
Years in the Industry
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