Hold on to your butts. It’s time to learn how to be a cook. Then a chef. Then an owner! Real chef, real restaurant owner, real experience, and I’m ready to do one of my favorite parts of the job. Teach. Hope you’ll join us, like, share, follow, spread the word to the newbies in your own kitchen! I’ll get them acting right! 🤣🤣🤣🤣 #fromthelinetothesign #followmeformorerecipes

Hey! Hope everyone had a great service! Working on learning my way around here and getting ready to put some videos up! In the meantime, please take a moment to reply with who you are, what your position/level of experience is now, and where you want to be in the future.

👋 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! 👇🍴​​​​​​​​​​​​​​​​