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“The most rewarding part of cooking is hearing customers say they enjoy something that you put your hard work into creating,” Mercer says. “That is what drives most chefs to grind it out on a daily basis.”
Chef Missy Mercer
Posted from businessalabama.com
CS: Culinary Specialist
Cullman
Entrepreneurship
Food/Chow
Restaurants
Posted >1 y ago
Responses: 4
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MSgt Ken "Airsoldier" Collins-Hardy
You betcha, PFC (Join to see). Thanks or chiming in, and be sure to connect, Sir. Defensor Fortis!
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MSgt Ken "Airsoldier" Collins-Hardy
That's a sterling example of community leadership, MAJ Ken Landgren. I salute you, Sir. Defensor Fortis!
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