It Begins

So much for being on the bleeding edge of technology. Ten years after the advent of the blog I add mine to the stack, and yet another one dedicated to gastronomy. The rub:
After stints in foreign affairs, technology consulting, and market research, the culinary field beckons. It's where I belong, I'm convinced. So I'm off to culinary school - not for 66 weeks and $60,000, but 12 weeks in a training restaurant among "people who need a chance," as the program puts it. So this is nothing more than a vehicle to share that conversion from mid-life white collar office-dweller to greasy food professional. As most blogs this is mainly a self-serving effort; but if you enjoy it, all the better. Cheers.