40+ years as a Professional Culinarian; having worked in over 50 kitchens including French Bakeries and Sushi Bars, most of which I was the one in charge; 6 different hotels, 4 as The Executive Chef; 2 as Banquet Chef overseeing more than 100,000 SQ FT of meeting space each; two 4 Star Properties; 1 California Beach Resort; past Chef/Owner of two awarding restaurants; one on the Pacific Coast; one on the East Coast; East Coast restaurant was prior to Michelin Stars being awarded in America but was compared to Lutece in New York which was the widely considered the best restaurant/chef in america for nearly 10 years so it is not a stretch to say it was a Michelin Caliber Restaurant.
So I have the skills and experience to discuss expertly on a wide range of Food & Beverage Topics.
As for my “Grumpiness” and Curmudgeonly Attitude; that did not come just with old age; it took years of hard work to develop!!
The Grumpy Chef 