landarc, drinking too much too stay on the line??? How is that possible? I left being a sous chef because I got STOOPID and thought I could find a better life in the USAF. Now 12 years post USAF retirement I am insane enough to crave the mad long hours, heat, personality conflicts, burns, cuts, sore feet, knees, back and arms... and the look on the customer's face when they take that first scrumptious bite of the food you slaved over for them.
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[B]Matt Armistead[/B]
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