Hello all,
I am a retired Executive Chef of 50 years who really never did retire. Meaning, I now keep my talents and experience rather than other people making a profit from my abilities and accomplishments from my classically trained culinary skills in France and all over the world. I have a passion with the dough. Sour dough, Pizza, bread baking and real food keep me wired for more. I am usually a quite reader of other peoples forums and contribute only when I feel I have something to say. I still do not know it all and I am wanting to learn more especially looking forward in building my own bread and pizza oven when the weather breaks in the spring.
Thanks for listening....
