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A short while ago, a good friend of mine told me-after recounting one of my alarming experiences in the kitchen-that I should write about my work and lifestyle since coming into the professional culinary world; my employment as executive sous chef at Savannah's, the opening of the now decrepit 23 Lounge, and my current work as the sous chef of Blarney Station, a small "Irish-fusion" pub in Warwick. I agreed, considering that my memory will only serve me so long, and someone out there could use this to further their own experience, and not to mention, it just feels good getting this out of my head and onto the proverbial paper.

So, with the discovery of this Wiki (through the most unlikely of sources), I've decided to post some of what has happened since my graduation.

This (hopefully) will mark the first of many new posts to come, as my schedule and poor vocabulary allows, of course.


-Chef Kenyon Hart

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