Today i officially sign the papers to start as the sous for a local Japanese restaurant. I'm ver excited wanted to work here for years. It is possibly the best sushi spot in Salt Lake, and while i won't be doing too much with that i do get to mostly run the main kitchen. Leaving a gig as head chef but at a struggling and poorly run place that i improved as much as i could but in the end the long commute (50minutes one way) and owner who won't spend money to pay for needed repairs were the end. That and his 19 yr old daughter acts like she runs the place and gets away with anything i couldn't do it any more. I'm super pumped for this and to be back in downtown SLC.