Gilly, I must admit that my motivation in starting this thread was to help me figure out who I should address specific questions too
That being said, I started this off saying that I'm a restaurant guy. While that's true, it's a little misleading...
I play with food. I'm grandmother/village trained in classic Italian, Turkish, and Greek cuisine. I'm also restaurant trained, from mom and pop to corporate, with the brunt of my experience running high end ($20+ a plate) shops. I have also spent way too much time catering. My specialties include chartuterie, pickling, fermenting, desserts, menu development, structuring execution, cost analysis, maximizing efficiency/cross utilization of product/recipes, and finding the 10% that people miss which makes or breaks a business. I also spend time teaching people how to feed themselves efficiently, according to their lifestyle and budget, in their homes. But all I want to do is cook.
If any of you have food or restaurant related questions, I'm happy to offer my knowledge or experience. I also travel a lot feeding people around the country for various causes or events. If any of you are ever looking to hire a caterer for a pinball/gaming /501c3 event, I've been known to fly out for such things...