Like a bowl of two-day old pork and chicken goulash and served by the graveyard cook as a ‘midnight special’ on the bar run, impeachment stinks and is only going to continue getting worse

Author: Chef Craig Carrici, ACF-CWC

I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz. I have lived and worked in Hawaii, Washington State, Arizona, and California. Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA. I make my home in Pumpkin Center, CA. View all posts by Chef Craig Carrici, ACF-CWC