Training

.What an experience. I started in the restaurant business back in 1985 as a bus boy. Worked my way up to a line cook under chef Ben Lane of CC Tomatoes and always loved to cook. Journeyed into bartending and waiting as a side gig. Derryfield CC. Well I recently at 55 thought getting back in the kichen as a line cook at Margs would be a good fit. I was wrong. Belittled and chastised I was for not remembering the menu in full. Shame on me I guess. I parted ways.