I’ve worked everywhere, from fast food restaurants to massive Stadium and Hotel operations. But you’ll find me here on my days off – serving food on the street from my tent. This is where I feel good, where I feel good about what I serve. This is better than all that processed shit we’re usually served.

This is real food that everyone can feel good about. Fast food restaurants are all popping up, and grocery stores are closing. It’s hard to compete with that. I know a lot of places where the food quality is poor, but they don’t care. These people call themselves chefs but refuse to cover a dishwasher or prep cook’s shift if they call out.
To be a good chef to be a good restaurant manager, you have to be willing to face the same pressure as the rest of your team. You have to be ready to get into the weeds.
When you’re looking for an experience, learn about the chef and his craft, and understand why you’re paying what you’re paying. But if you’re looking for a quick meal, don’t go to a chain; visit your local street vendors.