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  1. #1

    New In!


    New to KKC. I'm excited to see people as avid about the tools of the trade (or more) as I am. I'm new to the custom world. I JUST commisioned a piece from Devin Thomas, (won't be ready for another 10 months) and I have a Harner Bullnose coming in two weeks. I'm a humble line cook (meat station) at Bluestem in Kansas City, MO (Colby Garrelts [James Beard Award winner Best Chef Midwest 2013]) and I enjoy working with the best tools I can wrangle together. So, Hello ALL!

    B

  2. #2
    Senior Member wellminded1's Avatar
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    Welcome.

  3. #3
    Senior Member marc4pt0's Avatar
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    KC eh? I grew up in Overland Park. Welcome aboard!

  4. #4
    Senior Member
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    Welcome.

  5. #5

  6. #6
    You're one of those rich guys, eh?
    Quote Originally Posted by marc4pt0 View Post
    KC eh? I grew up in Overland Park. Welcome aboard!
    Cassoulet, like life itself, isn't as easy as it seems...

  7. #7
    I don't know how I missed these posts...but thank you tripleq and Dave for welcoming me!
    Cassoulet, like life itself, isn't as easy as it seems...

  8. #8
    Senior Member marc4pt0's Avatar
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    Quote Originally Posted by ohbewon View Post
    You're one of those rich guys, eh?
    Eh, I wish. I was the kid with the beat up Toyota in the sea of shiny German imports that was our high school parking lot.

  9. #9
    Senior Member NO ChoP!'s Avatar
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    Clayton, NC- surrounded by lots of trees
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    Yo!
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  10. #10
    Senior Member Sam Cro's Avatar
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    Welcome to the Kitchen Brother .

    Sam

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