I have given up my job ay the cooking school for a position at a little bistro. I’ll be doing cold plating (salads), prep fry & grill. It is very exciting & nerve racking at the same time. The executive chef is very good. But I’ll be there 6 nights a week! Sunday will be my only day off. I go from my day gig to my night gig with about 20 minutes in between.

I have 5 noggin wraps in black on the way from Sport Kilt. The kitchen folks wear all black. If I can’t be kilted & can at least have KILT across my forehead.