“I’ve worked a lot of manual jobs throughout my life – jobs that others might see as being beneath them. That’s not what I see. To me, every job is respectable, and I don’t mind starting from the bottom.
But there’s always been a big difference between this industry and others. Here, I’m treated as family – as part of the team. It’s a human connection I’ve only felt in restaurant kitchens. I’m committed to grow in this industry and I’m thankful to the people that first opened me the doors.”