Chef in Canyon Lake, Texas

I am a self taught chef from professional food service industry of 26 years 9 of which were cooking for high end hunting ranches in Texas . Scratch style cooking is my forte. Recipes of memory, taste profile and ingredient's freshness is how I base my menu plus with guest preferences in mind . Food cost and availability as well . Hands on grocery and dry goods plus familiar with food venders . Seafood , open grill , smoking and some charcuterie to wild game , light scratch baking and pastry work . Vegan and vegetarian knowledge as well . There is no food I do not like or am willing to cook and try . 4-5 coarse plated meals and buffet style cooking as well as breakfast, lunch and dinner . I am familiar with large batch cooking and catering for guest up to 300 previous experience solo . I have managed staff of regular work load of 4-7 . I am highly proficient in time production utilization and product cooking times . Previous working environment of open kitchen concept so , talking and conversations with guests are not awkward .