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Tell us about yourself.


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“It is about a search, too, for daily meaning as well as daily bread, for recognition as well as cash, for astonishment rather than torpor; in short, for a sort of life rather than a Monday through Friday sort of dying.”

My Story

What is one thing about your work that most people don't know?

Everybody makes mistakes when they're working in a kitchen. I find myself making complex meals without much knowledge of the meal itself. The plate a customer receives is often slightly different than what it was intended to be. Typically, the only indicator that a meal wasn't successfully prepared is if the customer sends it back to the kitchen, which rarely happens.

What makes you most proud of the work you do?

At the end of an insanely busy night at the restaurant, it feels good to know that I really worked hard. I feel proud when I see myself doing things like managing stress, effectively communicating, and being a generally efficient line cook. When things get hectic in the kitchen, you have to keep a level head and trust in your own abilities. When the busy rush is finally over, there's a sense that you've truly earned your pay for that shift.