Check out the homemade chef's hat
Dodger Blue baby
I leave for New Zealand in a week. Been in New England for about 2 weeks now, working at the Ridge, cooking up a storm. Been doing the breakfast-lunch shift, meaning I work from 6am until 2pm, so right when you get done with your lunch break, I'm getting off, having worked 8 hours, sweated up a storm and made countless bellys happy. The reviews have been good, which rocks considering I'm cooking for anywhere between 20-40 people on average.
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