User

I grew up in a family where our meals were always frozen, ready to go meals. But my grandmother's food was always hand made, with honest flavors. I have always loved food. Growing up, I would find myself looking at various products and thinking of all the things it could be. While most kids I knew spent their days playing video games, I spent a lot of time in our home kitchen, learning techniques, knife cuts, seasoning, and exploring new flavors.I worked several non-food related jobs before I finally got my first kitchen job as a prep cook for a buffet. I worked hard, often being the first to arrive and last to leave, but it was never a chore for me. I enjoyed making large batches of stocks and dicing 50 pound bags of onions. My hard work was noticed, and I was asked to go work on the line at the "fine dining " steakhouse on the premises. I had never worked a line before, so naturally I was nervous. But once the first ticket rang in on the printer, I knew I was hooked. I thrived on the 14+ hour days, 350+ cover nights, and the feeling of being one mistake away from falling behind. I quickly moved to the saute station, which I found to be my favorite place. I learned that station and made it my own. My sous chef and executive chef noticed my passion and drive to be better, and they invested what they knew into me, believing that I could be great. When they left, I took on the responsibility of creating the weekly "chef's table " specials, and I have loved it. I enjoy writing a menu because it allows the guests to see who I am as an aspiring chef, and experience my views on food, and how I believe it should be. Food should be simple, fresh, respected, and honest. If I can learn these things, I will be a great chef like the great chefs I look up to. I want to show people like me who have been self-trained that greatness is attainable, if you pay attention to detail and love your craft.