Just your average chef -- 2

This is my story. I’ve been cooking for 14 years and I have held a title of Chef de Cuisine or higher Since I was 24. I’m now 32 and in an executive roll at a luxurious country club in the mid coast region of Maine. I’m not even really sure how I ended up in this career. It happened for me but not because of me. My goal in this book is to be fully transparent about each stage of my life. Outline the difficulties, but more importantly the decision to stop being a problem identifier and instead a problem solver. The importance of team building, guided development and perhaps the most important part of story, going from injection use addict to a team leader. My style is unique Ex: there are over 550 recipes at our club. The majority of which I wrote. They are Not always exact but this is by design. See the flaws and understand the technique required to overcome Those perceived boundaries.