“I am Miami, born and raised. Two years ago I started working a hotel with the intention of getting as much experience through a hard, labor-intensive kitchen as I could. We held banquets while at the same time offering a la carte service – we never stopped. It’s a high pressure job, and attracts crazy. We once had a guy who freaked out, took off his pants and jumped into the pool in the middle of an event, it was the last time we saw him.”