chefjohnboyardee
Active Member
- Joined
- Feb 5, 2014
- Messages
- 33
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Good Afternoon all!
I've been a chef in the middle of nowhere for a while then moved to a little bit bigger of civilization a year ago. My kit is growing and I'm sharpening for a couple of restaurants on the side. Starting to rehandle some other knives while working at a high-end steakhouse 50-60 hours a week. Yes, I am as crazy as most of you.
I've been a chef in the middle of nowhere for a while then moved to a little bit bigger of civilization a year ago. My kit is growing and I'm sharpening for a couple of restaurants on the side. Starting to rehandle some other knives while working at a high-end steakhouse 50-60 hours a week. Yes, I am as crazy as most of you.
