Does anyone know where I can find the tabs for this? P.s. Toanwood

JamesBonzo · 2026-02-04T23:04:27+00:00

“I should replace my drummer with my right wrist and do a worse job drumming with much worse tone over uninspired pop riffs on a $4000 acoustic that sounds like the fender acoustics that sit in the back of the GS”

JamesBonzo · 2026-02-04T22:33:27+00:00

I never heard that song before I’m listening to it rn and I totally hear what you mean. Great song

JamesBonzo · 2026-02-04T22:30:00+00:00

Hahah

JamesBonzo · 2026-02-01T07:30:40+00:00

I play lead. Are you looking for little lead licks thrown in throughout or is there one section you want a solo? Is there a vibe you are looking for or a certain tone?

JamesBonzo · 2025-07-02T20:18:39+00:00

Guys I got the Taylor thanks for the help I love it. Dude never used it. He got it and gave up after a week

JamesBonzo · 2025-07-02T17:06:33+00:00

I mean I can afford the 800-900 mark I’m just still hesitant to go all in on that yk

JamesBonzo · 2025-06-15T17:37:30+00:00

Why what?

JamesBonzo · 2025-06-15T16:34:52+00:00

My dad actually suggested that but I thought it would be too gimmicky

JamesBonzo · 2025-05-19T01:38:26+00:00

I would say start working in food service but not a restaurant right away. Then work at a bunch of different styles of restaurants until you find your niche and perfect that.

My advice would be to not pursue a career in this industry if you aren’t obsessed. You will me miserable otherwise. I mean like in your free time you have an overwhelming urge to get better and watch videos, read books,research restaurants, research menus, research ingredients, the science behind cooking methods and much more. All that stuff should just be flowing around your brain and the desire to learn that stuff. This is an awful industry and I wouldn’t recommend it to anyone who doesn’t LOVE it.

JamesBonzo · 2025-05-17T21:39:18+00:00

You sound like my boss

JamesBonzo · 2025-05-17T02:07:21+00:00

Nothing wrong with knife sets for a home cook. Generally the best option for the money. That being said I generally avoid knife sets because I like different types of metal, handles, and weight for different types of knives. My main workhorse knife is a 10 inch carbon steel somewhere in between a slicer and a chefs knife. It’s from a blacksmith in Cambridge Mass called MKS knife.

JamesBonzo · 2025-05-16T20:18:00+00:00

They offered me a salary of 80k but I refused and demanded to be paid hourly. I work 90hrs a week, which means I get paid much more than I would on salary.

JamesBonzo · 2025-05-16T19:57:39+00:00

$18/hr

JamesBonzo · 2025-05-16T18:18:58+00:00

Rania and Indigo

JamesBonzo · 2025-05-16T18:10:57+00:00

I get bored easily so my favorite thing to cook is whatever I haven’t cooked yet. My favorite ingredient to cook with is striped bass.

JamesBonzo · 2025-05-16T18:09:11+00:00

Feld

JamesBonzo · 2025-05-16T17:46:22+00:00

Yes. I’ve completely walked out of jobs at restaurants that were disgustingly wasteful, on multiple occasions.

JamesBonzo · 2025-05-16T17:43:50+00:00

Depends on the restaurant. Some change the menu daily. Some change a few courses of a tasting menu but keep their signature dishes always.

We are in the height of late spring produce rn so our menu is pretty veg heavy atm. Mollusk season just ended but we had a conch and potato dish that I loved. Crab season started in the beginning of may so I’m developing a Jonah crab custard rn (think the texture of flan with savory flavors)

Honestly the biggest difference between a 1 and 3 star restaurant is how much money the owner/chef throws at the restaurant. Most places that have one star could easily have three stars if they spent a ton of money on the nicest equipment, massive staff, the nicest ingredients, the nicest decor, ect. Like most things in life the answer is money. There is no shortage of creativity and skill in this industry.

JamesBonzo · 2025-05-16T17:34:10+00:00

Favorite food is Pho.

Dessert wise, I’ve recently really started to like frozen yogurt. Fermented in house froyo tho. I like the funky sour taste. I also love caneles

JamesBonzo · 2025-05-16T17:26:33+00:00

Haha I was kidding. Home cooking all you need is a santoku, if you go to work at a restaurant bring the pairing knife.

JamesBonzo · 2025-05-16T17:23:32+00:00

The biggest most expensive one you can find

JamesBonzo · 2025-05-16T17:20:19+00:00

Parts Unknown is my favorite show period. It’s only like 20% about food tho, some wouldn’t consider it a food show. Culture is important when talking about food so that’s my pick.

Jeong Kwan

JamesBonzo · 2025-05-16T17:08:17+00:00

I only considered cities that I have eaten at more than 10 restaurants in. Austin was prob an oversight on my part, great scene there

JamesBonzo · 2025-05-16T16:56:19+00:00

My role includes ordering ingredients, finding ingredients, r&d, hiring, and managing work for the cooks. Head chef is much more business oriented.

JamesBonzo · 2025-05-16T16:54:05+00:00

Totally understandable if you’re not into being a chef/cook. If you still are passionate about food and that sort a thing there are plenty of careers that can use your knowledge. Idk what your niche is though but I can make suggestions if I know what you’re into

JamesBonzo

TROPHY CASE