Hi Everyone...

[firechef37]

Hi. I am the Executive Chef and co-owner of a small restaurant in semi-rural Iowa. I am a graduate of New England Culinary Institute in Vermont and Atlantic Culinary in New Hampshire. I have been in the restaurant business for over 18 years since age 14 in Scottsdale, Arizona where I started in Italian Cuisine and later branched into Greek and other cuisines of the Mediteranean and Middle East.

BBQ has always been my first love and my third restaurant (my second will open this fall) will be BBQ. The goal will be to provide the diner a collection of the best we have to offer in America of regional Q's. I hope to be able to learn and share with all of you here. As I try to advance into the BBQ world more.

Thanks for letting me join in and I hope to interact more in the coming days.

[mutha chicken bbq]

Welcome

Can't wait to hear more from your experience and skills that may lend a hand also!
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

[smokebuzz]

Welcome,,Another HAWKEYE!!!!

semi-rural? that kina leaves it wide open for a IOWA'N
_________________
HOPE THE SMOKE DON'T CLEAR !!

My food WAS a vegaterian!!

[1historybuff]

Welcome, I look forward to hearing from you in the future. We can always use a real pro in "the ring".

Will your BBQ restaurant be a KC style wet? I live in N.C. we do it a little different down here.

eM www.oakensmokin.com

[SmokeWatcher]

Welcome!
_________________
If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.

[firechef37]

Thanks for the warm welcome...sorry smokebuzz but I am in Iowa, you know the CYCLONE State... Kinda north central/western in location.
_________________
You do realize that CHEF is a 4-letter word?