I'm my own person 
if that were the case, i'm sure you wouldnt care to reveal what your usual handle is?
And just as Little Billy Goat Gruff reached the middle of the bridge ......................... 
What do you think Doodah, good enout to eat?
All edible eccept the plate 🙂
"In the old days" LOL - we did a 4 year Chef's apprenticeship and could then do a Pastry Apprenticeship tacked on the end for 2 years - or vice versa. We worked in restaurants for most of the year, and went to training college each year in 6 week blocks (might have been 7?) I don't think we had "proper cooking colleges" "back then" like they do O/S. Or "Cullinary School" as I see they have in the US. (I watch Hell's Kitchen LOL)
I keep trying to leave, but it's like an illness, eh? (or in some cases recurring nightmare LOL) I seem to always end up back in the kitchen. The types of places I like to work in are just not conducive to having children, so it was all just too hard for a lot of years but always had my hand in it somewhere to some degree.
I'm back into it now - sort of by accident, and whilst I don't really like what I am doing, I like the money, so I spend as much time as I can in the office (overlooks the kitchen) either doing adminny stuff or studying (I go to uni) and really only cook when we are short staffed or we do a function. (Have always done outside catering, just now I have real premises from which to do it)
I started at gym and got into the whole Metabolic Prescision thing, and then what started as me preparing MP meals for me extended to me also preparing them for my Personal Trainer, then other clients of his, then other PTs at the gym, then their clients also following MP - to the gym stocking them to sell "to anyone", then other gyms in the same chain, and now a few independent stores as well, and somewhere in there, a home delivery business started up as well.
Oh, and icecream - to pay the rent on the initial business whilst I was getting things set up (had to lease a commercial kitchen, but didn't anticipate any profit for 12 months, and nor did we anticipate it getting as big as it did so soon) when we decided to "get serious", I stuck an icecream shop (I make the icecream and cones etc) out the front to generate some money to pay the lease (cheapest set up thing I could do) and we just got a trial contract with a restaurant chain and a small supermarket chain (where we already have the POS fit meals) to supply takehome packs of icecream. Just working on packaging, branding and marketing atm for a July start.
So now, I pretty much prepare portion controlled and prepackaged meals and distribute them via home delivery or through POS fridges. They're fresh, not frozen (customers who order for a week for home delivery will freeze them themselves if they want, but we don't freeze) and sell fridges to store the meals in (like a coke fridge) and from July, freezers for the POS's and icecream too.
Exciting stuff 
but I like the money
Tell me more about what you do, or rather like to do - NOW THAT sounds interesting. Do you work in pastillage? Pastry? Chocolate? Centrepieces?
Got pics?
@poddster wrote:What do you think Doodah, good enout to eat?
All edible eccept the plate 🙂
hey Podds, did you make the "A"? Looks great!
