“I was born and raised in Miami, and I’ve been cooking professionally for three years now.

I’ve had a knife in my hand since I was capable of carrying one. My dad was a Chef, and he taught me how to cook at an early age, and I ran with it. He had a steakhouse here in Miami.

There’s a difference between someone who calls themselves a home chef and a professional cook. A lot of people call themselves a home chef but put them on the line, and in 30 minutes, they’ll walkout.

It’s not about making one dish well. It’s about making the same dish well 100 times consistently, and no one can tell the difference.

The day I realized I was made for this job was when an experienced coworker walked out in the middle of a busy service, leaving me and my co-worker, who was new, and we handled it.

I work well under pressure, and I can work ten times harder than most without sweating a muscle.”