Byron J's Page

Well since I had to identify my company I feel I need to defend my culinary sensibility.

I am a lifetime veteran of this industry. My humble beginnings came when I was just a pup, helping with prep work and guest service for my parents catering business. When I was old enough to get into a real restaurant I did, my first gig was as a host at Applebee's. I was a trainer, expediter, occasional dishwasher, server, and supervisor while at the Applebee's.

I worked in the corporate world again when I moved to Indy, at Rock Bottom, a company that gives its GM's just enough leeway to almost, sorta, kinda not look corporate. Seg-way to the present and I worked at Weber Grill, a restaurant wrongly labeled as corporate, but it really isn't, there are only four of them, if Weber is corporate or a chain, so is any other restaurant with more than one joint.

I'm also a home cook, still considering culinary school. I love food, I like trying new places and new foods. I like holes in the wall and I have even a few chains that I frequent. But on the aggregate, I'm just happy to find good food where ever it lurks.

So...you're making fun of me for working at GC. I work at GC out of necessity. I hate that I work at a corporate joint. I hate corporate culture, I hate corporate food, and I hate that I have to qualify myself. But believe me, my understanding of food, the development of my palate and my general Junior Foodie-ness is far above my current station in life.

Anyway....thats me.