This is a social networking site for chefs in the greater Las Vegas area. I made the definition of a chef broad enough to cover all cooks. You do not have to have any formal training to join this site. How ever if you can afford training I highly recommend it.

I started in this business over thirty years ago as a bus boy. I liked the work so much I pursued a career in the restaurant industry. I cut my culinary teeth in San Francisco when I was 23 years old. I worked my way up from bus boy to the line. On the line I started with drinks and salads. I moved up to the fryer where I cooked chickens and a large assortment of breaded vegetables. Then it was on to the meat station. We served New York Strip and Top Sirloin, all hand cut. Then it was on to the char-grill. Within a few weeks I became the assistant manager of the whole restaurant. I worked long hours from 6:00 am to 11:30 pm, six days a week for a number of years. I also learned the back of the house where we made our own hamburgers, pastries, and soups. That was my best learning experience. I would not trade it for any thing. I was also a pit master in a BBQ restaurant in S.F.

In my home town I worked for a classically trained chef. He is a third generation graduate of the Culinary Institute of America. His grandmother, mother, and he himself all went to this prestigious school in Hyde Park, New York. His grandmother started the restaurant/turkey farm in 1940. I cooked 26,000 28-32 pound birds in the six years I worked there. That was their numbers not mine. I also had many other responsibilities in that restaurant. My title was food steward.

I have worked in many other restaurants from independently owned to chains. And I have worked every shift imaginable. I have put in my time. I always try to think out side the box when it comes to restaurants.

So you can call me Maverick Chef.