Hello. I'm chef for a hunting lodge and bird preserve in South Louisiana. We offer guided hunts, meals and special events, as well as farm specialty produce, duck, and pig for many of the finer restaurants in the New Orleans area. Aside from a very small but standard kitchen set-up, our fun tools include: a digital pellet grill that can have temp maintained to within 1 degree, and set in 5 degree increments from 150-500F. VacMaster 215. PolyScience Chef Series Professional Thermal Immersion Circulator. Vitamix 5200. I operate the kitchen with one other full time employee that began as an intern and graduated to be an absolute asset, and a motivational force in producing our daily culinary trials, errors and successes. I look forward to the communities ideas and suggestions of how to get the most out of our gear and ultra local products. Thanks for having me.
