4d • General discussion
Welcome!
👋 Welcome to From the Line to the Sign!
I’m your guide, Chef Lance McWhorter. I started as a dishwasher at 13, went on to serve in the U.S. Army, U.S. Navy, and as a high-threat security contractor in the Middle East, and in those experiences, had the opportunity to travel to over 40 countries before returning home to my true passion, cooking.
I’m winner of the Cochon 555 “Prince of Pork” title, the Texas Bucket List “Bite of the Season” winner, a Food Network competitor and owner of the award winning restaurant Heritage East, and the nationally recognized bar, The Plaid Rabbit Social Club & Speakeasy in Tyler, Texas. I am also currently working on my next two projects, one in Tyler and one in Dallas and taking care of my restaurant farm.
This community is about all things chef! From your first shift on the line all the way to hanging your shingle and opening your own restaurant. I’ll be here to teach you every step of the way!.
Wherever you’re starting, you’re in the right place. Introduce yourself below! 👇🍴
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Welcome!
skool.com/fromthelinetothesign
From line cook fundamentals to opening your own restaurant — Chef Lance McWhorter gives you the skills and blueprints to make it happen.
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