for a lot of us, it all starts here. not this place particularly but a restaurant usually. for me it was Atkinson Country Club, oct 20th 2008, up in NH. i started as a dishwasher there making 9$ an hour and working with other shitty dishwashers. the crew there was awesome and i was determined to become a part of that. after 3 months, i did. my sous chef at the time, ross. was probably my greatest influence and learned the most from him. it only took a few months to fall in love with what i was doing and in may-june of 09', when both my grandparents passed away. seeing how food actually effected a part of our family, i knew its what i wanted to pursue as a career so i could one day share all of my own great ideas and see people enjoy them. i got accepted to SNHU's culinary art program in july and in sept 09' i started. some of the professors and kids i met there would add so much more to my life than expected and is now one of the best memories i have.

and so it begins

as you may know, im paul desrochers. paulie for short is fine. and this is my life. im 28 years olds and now after graduating culinary school this past may 11', now im aspiring to become a chef. i work extremely long hours at multiple jobs. its a lot to handle sometimes, not always easy, sometimes too easy, frustrating, and gratifying. im gonna share with you as much as i can about the in's and out's of being behind the line.