Today I have received my books for my second semester and this time its a lot lighter then the last (which is a good thing for my back.) The books are more like about the business portion of the restaurant industry then the practical part but I am going still going to work in the dinning room in the kitchen and some other cooking skills along the way.
I have also finally finished my article in Aspen,so check it out in the Chef Specials for the inside story.
I'm also working on recipes for the show and other then that I'm just relaxing and preparing for the semester ahead. So for now, I will bid a-do.
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