Boshizzle
somebody shut me the fark up.
I've been preparing for my first competition for a long time. But, the preparation was only for the cooking part. And, no, I'm not where I need to be. But, that's not what I'm writing about. I'm writing about the incredible amount of hard freakin' work involved in doing a competition. I have been at it since 6am this morning literally non-stop practicing, packing, double checking, and setting up my cook area. I'm exhausted and I still have work to do tonight before going on site tomorrow for the meat inspection and cook's meeting. And, don't get me started on the expense. Thank God I have two sponsors, but I still had to dish out my fair share. I have been a CBJ for several years and need to cook a comp. for my MCBJ. So, this one will do for my MCBJ credential, I hope.
To you guys who have been doing this week in and week out, my hat is off to you! :clap2:
To you guys who have been doing this week in and week out, my hat is off to you! :clap2: