I am employed as a professional chef.
My specialty dishes consist of Lobster Bisque, Minestrone, Turkey Chili, and Cream of Sum Yun Guy
These recipes have been passed down from generation to generation since my great-great-grandfather stepped off of the boat that docked at Ellis Island. The very same soup stand in Manhattan has been gainfully employing 3 generations of Migroine's for over 50 years.
Needless to say, I am very passionate about my family's soup.