Meet the Parents

I met my girlfriends parentslast Saturday. Now what you first must realize is that I haven't had to "meet the parents" since I was a young boy growing up in The Bay Area of California. Ok well not that young actually not since I was married which was a while ago.

Well I met them.....

Her father, Mark, a soft spoken gentleman with kind eyes but at first sight may intimidate the weaker of the species. Since I am not prone to such intimidation I found Mark to be a very nice man and will enjoy his company for years to come. We did talk boxing for a lil bit and a bit of baseball. Her mother, Linda is very outspoken and I find that her contrast to her husbands quiet demeanor is her yin to his yang and might be the secret to their long marriage. She was quick to voice her concerns and her many questions concerning her daughter's well being as well as her grandchildren and rightfully so. I wouldn't expect anything less from two caring parents. She was quick to the point and wasted no time in giving her opinion. I did only have a short time with them as they had a flight to catch but all in all it ended with handshakes and hugs. I think Linda might be hoot once a few drinks are poured in front of her maybe some hot cocoa and butterscotch schnapps. Either way she is a stand up lady and I can respect that.

I will say I wasn't nervous but maybe a bit rusty as meeting the parents hasn't not been a regular thing for me in over 13 years. I did contemplate my style of dress as to not come off as a thug or a hooligan but to look somewhat respectable, mind you I did not wear a suit and tie.

And to make this a chef related blog...I was relieved that I wasn't asked any cooking tips or recipes this time around. I do look forward to cooking them a meal or few. Maybe even one holiday they can come down to Florida and WE can host the holiday for them...and yes I will cook.

See ya soon Linda and Mark it was a pleasure to meet you.

and more pics.....

i love my doggies. I try to educate everyone about pitbulls. There are no bad dogs or bad breeds just bad owners. The general public doesnt know that pitbulls were bred to be loyal to children and the owners, they were bred to be animal aggressive that much is true. They werent originally bred to fight they were used for bull baiting and when that became illegal then dog fighting was the next choice. They used the pitbull for their tenacity and willingness to please and never give up. All this infor is availble in books and on the web. I know most of you have stopped reading this anyways but it is late and i am tired so i will stop.

Soooo...so what.

Well things are goin good ...as well as can be expected. I really feel the need to fly to Houston and knock someone out, but I shouldn't. I also dont follow directions very well. I wish thishousing market would take a turn for the better so I can sell my house make a profit and move closer to Tampa and cut my commute down. I still wont be able to afford in St. Pete but if I can just get sloser to Tampa I can shave 30 minutes off my drive.

Yes ...I'm back...back again...tell a friend

OK. So i took a job in St. Pete. Its an hour drive but thats ok cuz i got rid of my full size chevy silverado (with 20" wheels and plasma and dvd screen) and got a 2008 Scion XB (yes the toaster lookin car).

I am the new executive chef at Pacific Wave, a Pacific rim restaurant (Asian fusion). This is right up my alley, with being half Asian and all (so I AM Asian Fusion!!!!) The previous executive chef has stepped down to become the highest paid prep cook in the world. He is resisting the change that is forth coming. THIS FREAKIN' MENU HAS NOT BEEN CHANGED IN SIX FUCKIN YEARS!!!!!!! And he wants to tell me not to change the entire menu????? Bitch PLEASE!!!! Ok you were man enough to know you couldnt do it and had to much on your plate but don't fuckin tell me to keep stuff on the menu that has been sitting there for 6 years.
CHANGE happens and needs to happen. EVOLUTION.

Also, current relationship has ended after 4 or 5 years. Its weird cuz she is in the business, (front of the house) and we talk shop and i can bounce ideas off of her since she is somewhat of a foodie. I am quite smitten with another (TS) and i hope all will work out for all parties involved. I will hope to remain friends with her and hope she will be successful in all her endeavors. Change happens.

been a bit

Well...hello.

Where have I been? Been to Myrtle Beach and hated it the hotel was way too corporate...just not me. Did the corporate dining thing fer a bit. Hours and days off were sweet. BUT.....not the food i want to do. So..i got injured and popped a bone on my wrist.Did physical therapy and when i was cleared to return the company pulled out of Florida and left me high and dry. So I did some events here and there most notable was the Epcot Food and Wine Festival. That was a great experience and made some new friends.

I am currently about to start a new gig in St. Pete an Asian Fusion restaurant named Pacific Wave. I will come in and redo the menu and the style of service, re train the cooks that are there and willing to stay. Big things for this place. The most refreshing thing is that the owner is a nice guy who understands that the place needs a talented chef like moi. (insert shameless plug here) I will do events and hope that we can redo the kitchen soon so i can make room for a chef's table and an open kitchen. I will keep you posted on the whats happening.

ALSO...

I was featured in a local publication, that was pretty cool. I also did a dessert that will be on the next month's cover. I am in no way a pastry chef. I did a creme brulee napoleon with crispy won ton skins. I will post that picture later. I was also offered a job as executive chef of a Marriott resort, that I am kicking around. I would hate to move again, my resume is pretty shaky for this last year with the move from Vegas to Florida and now again to ? The US census bureau stated that chefs move from job to job more than any profession. I know this and they know this but prospective employers do not. Some see this a sign of flakiness. I see it as an opportunist who knows a good thing when he or she sees it. Only sometimes it may not pan out the way you want it to. Only recently that this profession of ours has started to employ normal people. Before cooks were the dregs of society, convicts, nomads, unsociables. Now we get college grads, second careers, housewives and anybody who watches the food network and says, "I want to play with food." I wish their were more shows that showed what it is like behind the line on a busy night.
Since, I have you here let me share my frustration with servers again. We have been going through some front of the house changes in systems, how things are being done. In my kitchen I like for each course to be fired through a ticket. When the diner is ready for the next course, the server or whoever will go to the computer and fire the table. We will get the ticket and act on it. For whatever unknown reason in the universe of food and beverage they can not get this one simple request. They will walk by my expo station and tell me they are sorbet(ing) table something. I want my guys to be quick so I might tell them to fire that table but I also want it to be correct. I look at my tickets and I do not have that table, so I ask the server what table and he tells me another fictional table. I ask him how many restaurants are you working in tonight? He looks at me like a deer in headlights and goes to check what table he has. (???????????) The next night we have only one person, the captain (who is 18yrs old) take the orders and enters them in, he takes his handwritten ticket to my expo and hangs it for the back servers to get salads and whatever. The problem here lies is this, they can't read his writing and he forgets the table number and gets their seats wrong. CLUSTERFUCK!!!! The two back servers, we will call them Clifford and Fonzi, start to get the salads and Clifford asks Fonzi if he got the salads for THIS table, to which Fonzi replies what table? CLifford says I don't know the number do you? How should I know the number your getting the salads. While this is going on my crew starts laughing out loud because you couldn't script this any better than Abbott and Costello, Who's on first?
This goes on all night long and I do mean long. Keep in mind that we do tableside cooking: salads, apps, entrees and desserts. The Manager wants to be the only one to cook tableside so he can get a cut of the tips. He can NOT cook for shit. So when the server fires the ticket and there is tableside cooking he backs us up by ten to fifteen minutes because he is not ready to cook or does not have his mise en place, or has several tables needing tableside and he wants to do ALL the cooking.

It has been a while....

Sorry to everybody and thanks to celebchef for unwilling me and motivating me to blog again.
Lets get you up to speed. I am used to working in large hotels, I have recently taken an Exec. Chef at a smaller hotel. I run three outlets, fine dining, casual dining and banquets. Recently my food and beverage director left and they replaced him with a former manager who they fired before. He and I do not see eye to eye, That is putting it lightly. Chef's in general are controlling, protective of their territory, and just can not stand people who do NOT understand our business. We have a low tolerance for stupidity. That said, my new boss tried to bulldoze his way the first day I met him. Saying we are changing the menu without even seeing my menu that I have been costing out for a few weeks. Saying we will use his purveyors and his only. He is an old school person and not really willing to try new things. I wanted to go with a seasonal menu and feature fresh Florida produce and seafood. He wants veal marsala. So you see my anguish. I tried to go head on with him and I just don't want the stress. I tried to compromise but that isn't really going so well. I am just letting him do his thing and finding it very amusing. He asked me to give him some menu items and he will price them. He didn't even have the invoices to find out what each portion costs, he was guesstimating. Hmmmm, lobster twelve dollars? Maybe, so I will charge $36.00. I try to help and offer that he needs to add the cost of bread and butter and the salad and the sorbet to his cost. He tells me, "Oh that is about two dollars. I went to Sam's Club and walked around with a calculator." WHAT THE FUCK?????????

Where do I start?

Happy New Year to all. Sorry I have been really busy at my new gig. I am the Executive Chef. I run three outlets. I have no more staff because I fired them. I have no tolerance for bullshit. One guy didn't want to stay later to clean and left then said the next day he isn't paid to clean only to cook. (???????) FIRED!!!!! The next guy didn't show up one day then came in and said his house burned down. I almost went to his address to see for myself. I let that slide then he didn't show again. FIRED!!!!! The next guy went to jail for a DUI. He got out and I, being a nice guy let him have his job back but he doesn't show for two days. I call and he says he will be in the next day.....Nothing. He calls and asks if he can come to work. NO, FIRED!!!!!!! The next guy a young kid gets a second job at ...Get this Olive Garden...Serving. It it his first week there and he comes in late everyday now and wants more money (a 2 dollar raise!)(??) or he will quit soon, then tells me he can't work on Sat. Night cuz he is at Olive Garden that night!!!!! FIRED!!!!!!
I am in the process of redoing the menu. FUN! Costing NOT FUN. Oh well.
See ya.

Where to begin???????

I will be starting in a day or two at my new job. There is much to do! This kitchen has been basically on auto pilot for about a year. There was a "kitchen manager" who has recently stepped back to being a line cook. He did not do any paperwork, ordering was spotty at best, there has been no deep cleaning, walk-ins and freezer are a total shamble. I seen a diamond in the rough with this project. I must have. It has been like this for a year , I am told. (!!!!!) WOW!
The cooks....hmmmm. Well, some of them WILL be going. I will try and keep maybe one or two and start fresh. I need to order new equipment to replace some ancient artifacts that remain as a hint that there was some life here before. I love to shop!
The menu....Well, that will be revamped and twisted. They do table side salads, entrees and desserts. That's old school. I will keep that. It is not a busy restaurant, more intimate and romantic. I vow to raise the level of this restaurant on all accounts.

Leaving

I am leaving the place that gets in my way for a new place. This decision to move was based on several things. Creativity was not one of them. I love working with my Chef, Daniel Graves. He is awesome and has taught me a lot. I am pushed in the food that I create and he is teaching me to crunch my numbers. Lets face it, if you can cook but can't make the numbers work....You will be out of a job.
I am taking the role of Executive Chef of a small hotel, 2 restaurants and banquets. The money isn't anywhere close to what I want but I am in the range of my last pay. So this will keep me where I was previously.......BROKE! The money will come..In time...In time for the bills.
I am excited and nervous about taking my first executive job. So much to do, evaluate the staff, the food, the equipment, the inventory, numbers, product mix, re-do the menus, put policies and procedures in place or enforce the current ones...Etc...Whew.
I think in the long run I will come out better for the experience.

Only here for a moment

Been working soooooo much that I got sick. Vomiting and dizzy spells. Worked 31 hours in 2 days and only ate 1 almost full meal.

Been thinking about moving back to Vegas or Hawaii.

Have been doing some nice things with food. VIP events and the like.

Got to wake up in a few hours for another 16 plus day.

Been Busy

Been busy. Haven't had time to do much. Haven't spent any time with my son. Haven't spent any time with my girlfriend. Haven't spent any time with my 2 dogs. SUCKS ASS!!!
Hope I will have time. Your probably thinking, "Why don't you spenf time with them now?" Because they are all asleep!!! I work from 12 to 12 on a slow night!!!!!
I am tired and will go to bed now.

Barnes and Noble

I went there. I sat in their big comfy couch chair thing. I grabbed a stack of books that I know I wouldn't even get to thumb through. Keller, Jon-George, Samuelson and generic books. I look through for inspiration, ideas, twists. I spent most of time looking at some soup book. I have been on a soup frenzy lately.
Soup du jour.MMMMMMMM....that sounds good, I'll have that.
I've been making....Yukon Chowda with Smoked Mackeral.

Reflect.

Hurricane Wilma passed through. Nothing. We were pretty slow this week. Today was a hard 250 covers. I was inside Expo (inside expediter) we have an inside, who sauces and garnishes all plates them puts them in the pass or window where the outside expo usually the Chef or me orchestrates where they go and makes sure the servers don't steal them or pick and choose like they are picking flowers in a meadow. Yeah, pretty hard 250. My inside grill guy was moving in a granny gear like he was towing a boat uphill. There was no communication between stations.(I HATE WHEN PLATES DO NOT ARRIVE AT THE SAME TIME!!!!!!) TIMING AND COMMUNICATION PEOPLE!!! The grill's printer fucked up for a while (SAVE ALL TICKETS!!!) I ran out of paper right after his machine went out. The paper that was put in was wound backwards so the yellow side was out....no dupes. Changed that, ticket times were OUTFUCKINRAGEOUS! BAD NIGHT. Plates coming at you, "how long on 42?", "Chef how long on apps for 18?","I need a side of Parmesan cheese", "Why did I ask for Parm, I meant a side of remoulade sauce", "How long on 42?", "Chef are these my apps for 18?", "Is that what the ticket with the number 18 on it says?" (OPEN KITCHEN....can't scream nearest table 5 feet away) want to vent. "Why am I getting tables 33,61 and 70 but no 42?" "why didn't you tell me you don't have a 42?", I need 42 on the FLY!!!", "Only 7pm?????? and 3 hours more?", "Chef, I need this brought up a temperature.", "Ticket says med-rare...That's med-rare.", "they wanted to see if they wanted it med-rare first." ???????, "Chef re-fire on 20.", whispering loudly....WHERE IS FUCKIN' TABLE FOURTY TWO???????? "In my hand chef."
I am able to leave the line around 10:09pm. Chef starts having me send certain cooks to the office for an ass-reaming session. I get mine as well for not headbutting the cooks and getting them to shift gears. We write our Friday Seafood Menu, do the order, get the numbers from FOH, input said numbers. Remember that we have not eaten a meal since the day before. Then Chef tells me after a 14hr day.... chef, I need you this weekend so take Thursday off. I am not going to refuse a day off, especially when I am so busy that I forget to send out my bills and my cell gets shut off. Worse, my lady's cell is my account, hers is off also. She works a shit load of hours too. She is in FOH (front of house) as Catering Manager at the arena where the Orlando Magic play (they suck). I don't like her working 18hour days and she doesn't like it when I work 18 hours days too.
Nature of the Beast. I chose it,it didn't choose me.
I like my Chef. He pushes me creatively to think way outside the box. We still have to remember our clientele. Tampa locals aren't really ready to eat what we want them to eat. We do come up with some twisted shit. I like syrups, oils and infusions. I also like sleep. 4:25a...........g'night. morning whateva

Things we do in the kitchen that nobody else would understand.

Now do not get this twisted! I have no problems against homosexuals. Their business is their business.
In the kitchen, something brings out our feminine side, maybe its the nurturing we are doing by cooking food for others. I do not know. I think it is hilarious though. When my Puerto Rican pantry guy is dry humping my Filipino inside grill guy over a prep table across some sweet potato peelings because he didn't have rose petals.(picture will come soon) Or when same guy is thrusting his crotch into my same grill guy's face as he sits down in our closet like office. Or when somebody reaches into the lowboy cooler by squatting down....And we throw our apron over their head and push on the back of their heads with an expression of pleasure across our face. Then there are the times when someone goes into the walk-in and we bum-rush him with the lights off and lightly beat the shit out of him then try to rape him. Sometimes it almost goes to far, when the victim is screaming...His pants and boxers are coming off! How about when there is a squeeze bottle of remoulade and someone simulates their are jacking off and blowing their "load" all over the cutting board? I think I am getting bored of the squash/zucchini/cucumber/carrot or other fallic vegetable being used as their cock or placed/rubbed/rammed in someone else's ass/neck/hand/face.
When a girl enters our kitchen the gay games cease at an instant. They do not want to be perceived as gay and ruin their chances with this girl.
I know we are busy as all hell but yet we FIND the time to play jokes and dry hump each other. You got to love this business!!
Now, we don't care if you do take it in the ass or suck cock. Your sexual preference is no matter to us, we spend too much time together everyday as a "family" to pass judgement. We will pass judgement if you are not set up on time and get in the weeds during service. If you can't cook to the level we need...you will be 86'd.
Yes, there are women in our kitchen and some of them we do not mess with, the others give as good as we do. We respect the ones that do not play around with us and that does not make them less of "family" to us.
If you DO take it personally then you really have no business in the kitchen.

Chef in the Kitchen

In this business everybody is in your biznass. You have to go to the walk-in or the freezer to have a private conversation, or to blow-off steam: to vent. Maybe to get a quick tidbit to munch on.
Cooks do not see things the way a chef sees things. When I look at the slicer, I look as if the health inspector were looking at it or worse...my Executive Chef. I look at the shelf where the spices are kept and see that they are not wiped and the shelf is not wiped down. A cook looks at it....they are all in a row, what's the big deal. The slicer looks clean from this ANGLE. I look at their station after closing, and see that they missed a spot wiping or heaven forbid that there are items not wrapped,labeled and dated!!!! I need the dry storage area looking spotless!! The cans and boxes better look like it was a super market!!!
Don't let me start on the fish!!! There had better be a perforated pan, a 200 perf pan in a 400 pan,preferably...not a 200 perf in a 200 pan!!!! ICE! ICE! BABY!
The next day when I tell someone to ice the fish down, they had better not pour out the nasty fish water and re-ice. I want fresh pans!!!!! I even put a sweet and low packet in the bottom of the pans. So, when they ice down..I can check to see if it is a new pan. I swear....There better not be a packet in there when I check!!!!
I tend to lean on a couple of my cooks more than the others. These guys WANT to be in the business and become chefs later. The other guys...Well lets just say that they take up space and cook.
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Some More Pics

PICS

Here is some pics of me or my son and some boxers/trainers.

A chef's aches and pains

Sometimes after whisking for a while my shoulder hurts. My hands start to hurt. That could be the carpal tunnel syndrome.
My feet hurt. My feet hurt alot. Standing for up to 16 hours tends to do that. Might not be so bad if we had mats. BUT NO!!!! My Exec Chef thinks they are a trip hazzard??????? Well, what if someone had to go on workers comp because of all the standing and damage that is doing to their feet, ankles, legs and back?
If by some chance I do get to sit down and do some paperwork, I might not be able to walk right away when I get up. I must say that my Dansko clogs are pretty comfortable. Once I arrived home and could not get out of my truck because my legs cramped up. In the morning I have all the grace of a 9 month old baby taking her first steps.
My hands.....scarred, burns, minor little cuts, humps of scar tissue. Food and pepper under my nails. Pretty cool. I will never be a hand model. My forearms have hair this week, but they are scarred and have burns that have healed into pretty neat patterns. When you see them, they let other people in our business know that I do not sit in the office and be some paper chef. (paper chef= derrogatory term to a chef) I gets down, turnin' and burnin'!!!!
Another "pain" is wearing a stinkin' chefs hat. the paper toque. I can not stand these. My masters think that these are cost effective.??? I go through three a shift. I would prefer not to wear one. If I had to choose baseball hats or skull caps. Not the puffy or pooofy chef hats, those are fuckin' ridiculous.
DON'T FORGET TO CHECK MY OTHER POSTS DOWN BELOW. PLEASE LEAVE YOUR COMMENTS, I WOULD LOVE TO HEAR FROM YOU.

Kitchen Pranks part deux

I told the new kid, go in the basement and get me a can of something. You see, we do not have a basement. It was funny as hell watching him walk around looking for an entrance.
Heres one we do on the line: Take a piece of rolled up paper towel, light it on fire and throw it at someones feet....during service. Now you can see that they CAN move faster.
Drain the water out of the coffee machine. I love that one.
Freezing someones clothes.
I take a third pan fill it with water and freeze someones knives in it,handles out of the water. After freezing fill it up with water, now it appears the knives are in a third pan of water. When that person picks up their handle the whole pan goes with it.
Coating the handle of a knife with chocolate sauce. Helps if the knife is a black handled one.

Want to be a Chef?????

This will be ONE piece of the puzzle I will lay out, and many more to come.

So, you've made up your mind and think you would be happier leaving an office job for the life in a kitchen? Maybe you were watching Food Network and said to yourself, how hard is that to make one dish in a half hour? I could do that!!!!
You will start out at the bottom. LOW pay and treated like a bitch by everybody higher up than you. You will take it and you will like it. You will answer to the chef with a "YES CHEF". I need shallots cut, "YES CHEF". I need mushrooms cut.....a large lexan. "YES CHEF". Clean the shelves and dry storage,"YES CHEF". Other cooks will make you do things also....and you will. Don't expect a break and please don't be like the guy we hired a few days ago, he asked when is dinner? I said look out in the dining room...its dinner NOW!!! If he wants to eat, then he can eat before work or after. If I am in a good mood I might let him make a snack and eat it in the back, but really quick.
Oh you went to culinary school????? That's different. Then I expect you to know to answer me with "YES CHEF". I should explain how I want the julienne veg cut. Don't get it twisted, I know your school told you that you are all chefs now, YOUR NOT!!!
You must pay your dues.(I hated that phrase coming up) I did not have to be in the business for 15 years before I got my first sous chef job. If that was the case then you are doing something wrong. You do have to put some work in, you must want to excel, you should come in early, by a couple of hours...for free..before your shift.
You should be thinking ahead, what can I prep today that will save me time for tomorrow?
You will put in long hours once you are a chef. I put in a min. of 12hours a day to a max of 16 hours. That is on my feet with no "lunch break". You will eat whatever morsel of food you find. Heel of a bread? Where is the butter? Don't get grossed out.... They sent their lamb back because it was overcooked? Sure we will fire a new one..let us eat this one first.
Stay tuned for the next episode. I will discuss the stress of service and the aches and pains we feel.

Corrales and Castillo AGAIN!!

********* RESULTS************
Castillo had some problems making wieght, which is very unprofessional. The limit was 135, he weighed at 137. He was given time and came back heavier! They fined him $120,000 and set the weight limit at 147 and took the belts off the table.
Now, Corrales made weight, but agreed to the heavier weght. When the bell rang they continued where they left off, banging away on the inside.
I felt Chico should used his height and reach, but he felt otherwise. Chico looked real quick, but Castillo was real strong and KO'd Chico in the fourth round.
This win is tranished for Castillo. Him not having to make weight did not deplete his body as it did for Chico. It was very unprofessional for a pro at this level.
They are talking about a rematch, lets hope they wait and recover properly and make weight.

KITCHEN PRANKS

We as chefs play kitchen pranks on each other. Sometimes, to pass the time when we get bored or have a little down time(never). We sometimes do pranks just to haze the new guy or the low guys on the totem pole.
The FNG (Fuckin' New Guy)will be asked to do various things, such as: go in the basement to retrieve some items......we don't have a basement. They will look for the door that leads to this "basement" for awhile, scared to come back and ask where the basement door is. We will keep asking for the said item, raising his or her stress level.
I have asked a female in the kitchen who thought she was somewhat of a knowitall to go to the pastry shop and get me 3oz, not 4oz but, 3oz of clear food coloring.
I will send a guy to another kitchen and asked if they borrowed our bacon stretcher because the vendor sent us bacon that was too small.
When we get some culinary student who is really GREEN, we will ask him to fetch a 5lb. bag of steam.
I personally like torment cooks by fucking with their personal beverage. I do the soy sauce in the coke. White vinegar in the bottle water. Rub habanero pepper around the rim of their bottled water or soda. Sriracha (very hot and spicy Asian chili sauce)(I use that on every thing I eat) squeezed into their straw, so their big slurp is met with a surprise. I have been know to melt the bottom of their straw together, so their is no suction.
Then, there is the mayo creme brulee. Take mayo and add and egg yolk to it and mix well untill it resemble custard. Take your creme brulee ramekin and and the mixture to it and sprinkle sugar over it evenly and torch it. It looks and has the texture of the real thing just no the taste. I usually leave it on the counter with a spoon next to it and somebody will eat it.
Try this one. You need horseradish. Squeeze all the liquid out of it and form into a ball and roll in panko bread crumbs and fry til golden. put those on a plate and give to the wait staff and tell them to try the amuse buche. HILARIOUS.

OK Now for the results.

As I predicted, Tarver wins by decision. Congrats to the Magic Man. Jones still has speed but not as fast as he used to be, but very quick still. Roy was a little gun shy and seemed to be ok with one or two shots at a time. Tarver felt that Roy being fast and crafty might be playing possum at times. Tarver had him hurt in the 11th and a stoppage might have happened if Traver didn't run out of gas.
OK OK OK...KID DIAMOND lost in an upset to Nate Campbell via 10th rnd TKO. MAN, I was upset. Nate was faster and landing a higher percent. What happened to Almazbek that fought to a draw with Joel Cassamayor (I personally thought Diamond won that fight)?
Another showcase for WARD.
Byrd vs Williamson.....YAWN. BORING. 12 round of torture. Byrd wins.
James "Lights Out" Toney vs Dominic "Southern Disaster" Guinn. Toney wins a lopsided and entertaining fight. He fought very well inside and out. Toney is one person I would not get in the ring with. He fight because he likes to. He threw a lot of combos. Guinn, the once promising prospect, needs to reinvent himself or get a job.