Twenty-five years in professional kitchens. Cooking for people who care where their food comes from, and how it got here.
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I started cooking when I was 15 years old. I worked as a production chef at a college. My workload was massive, and I didn't know it. Our kitchen was comprised of a whole bunch of older epic chefs. Each one wanted to teach me something different. They worked on my knife skills andmy sauces competitively. They always tried to teach me something that the other one hadn't taught me yet. I learned that hard work it is often unnoticed, but if you're doing it to get noticed then it's not going to be good work. The kitchen is about proving to myself that I belong in there. I think that it is one of the purist types of work there is. Food is something everyone needs, but when it's made just right, it can bring people together and it can be a Time Machine back to some of the best memories of your life. I hope that I can help build a Time Machine for people.
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