Due to my lack of internet etiquet, my first post was a technical question without a proper personal introduction first. My apologies. My name's Devin, I'm 30, a chef, and live in the North Bay Area. I grew up in SoCal about 5 miles from the Pomona Dragstrip. As a kid, my friends and I would ride our bikes to the Winternats and watch the races through the fence (back when you could do that). Every once in a while the guys at the gate would let us sneak into the pits. Of all the race cars there, I felt more connected to the Super Gas cars, they seemed to embody the DIY ethic rather than huge corporate sponsorship. In addition, there were always tons of cool hot rods int the parking lot. This exposure was the birth of my fascination with machines, speed the hot rod ethos. I built my first car at 15. It was a '65 bug that belonged to a friend of my uncle who p***ed away. The bug sat for 3 years getting rusty and dusty. Over my summer break, I redid the brakes, lowered the suspension, converted to 12 volts, did all the body work and painted the car in my parents' driveway. After high school I moved to San Francisco to go to Culinary School. Over the past 11 years I've been working 60 -90 hours a week cooking in some of the country's best restaurants. I'm also married so personal time is minimal at best. I've always wanted to build a street rod, but due to time and money constraints I've never had the opportunity. While perusing e-bay the other day I saw a steel t-bucket body for sale, the price was right, I bid and won the auction. I decided it was time to do something else besides work and actually pursue my p***ion for Hot Rods rather than read and dream about them. With out a doubt, the HAMB board is one of the most rich resources of hot rod knowledge I've come across. I'm looking forward to picking your brains for advice on building my rod. My schedule's totally crazy but it'd be cool to organize some sort of Bay Area get together or BBQ or something. Thanks!
Velkommen! Several culinary lovers here on the HAMB. Good to see a new pro here. Our own Zeke slings some mean sushi. What places have you worked at?
I worked at Campton Place Hotel in SF. I've been working at the French Laundry for the past 5 1/2 years. I didn't go to Bonita I went to Claremont HS. How about you?
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