Thanks Keith,

Sadly, I don't have any pics of my last beard....not much of a photophile.  I'll be sure to update this thread as often as I can.  
Probably in your corporate or commercial kitchens they have stricter policies on that.  But I'm a pastry chef at a small locally owned upscale establishment dealing mainly in rustic Italian....I try and throw some french and spanish elements in when I can.

Sulfate free eh?  I'll look for that next time I'm out....I think the closest whole foods is in Nashville, but I'll see what I can drum up at the local health food store.