I have almost been the Executive Chef at Hide Away Hills for a year. We have had about the same or less customer base, an increase in salt usage, Some new equipment, and much anxiety to make money or break even.
I have learned some new techniques in outdoor brick oven, wood-fired baking. I learned some new techniques in gluten free pizza dough making, and a dough made from pureed pork rinds.
I have been contacted by several entities to consider working in another facility, in other states as well as Ohio. I'll keep you posted.
