My name is John and I've been fascinated by fine restaurants and cooking since I was young. While in college, I began working for a private club in administration. I had a chance to go behind the scenes of a fine dining kitchen and really indulge my interest there. I got along well with the cooks and chefs and picked their brains often. Later on, when the kitchen needed help, they asked me to spend some time there--knowing that I knew my way around. As one of the chefs left the club, he began catering. He would often call upon me to assist with large functions. This was a great moonl
