The reason why

I am asked so many questions about food and restaurants that I thought this might be a great way to answer everyone's questions. I am constantly reading food critics and writers articles and often wonder what their qualifications are. Sometimes it seems that they are just trying to make people look bad to make theirselves loook beeter. Well here we understand the power that a writer has to make or break a business so we will always try to be fair about our opinion. As far as my qualifications I will be glad to share my history to those that are interested. First I have 28 years experience in the restaurant and bar industry. Of course not all of that have been in places you might consider to be haute Cuisine. Not at all. I have workd in a german restaurant, bar-b-que joint, cajun oyster bar, Italian and even mexican restaurants as well as a couple of fine dining locations. My experiences have seen me wash dishes, chef, and manage. I even spent a couple of years working for a food distributor. As a graduate of Culinary School some might even think I am qualified to talk about cooking as well as actual restaurant operations. So If you have any questions about the industry or just about cooking this is the place to get them answered. No, I don't claim to know everything, but I do know where to get the answers when I don't know it myself. I look forward to visiting with you everyday and getting to know each of you through your inquiries. Please don't count off for spelling or grammer errors. After all I am just a West Texas boy.