The moment I genuinely connected with the kitchen was when I worked at a great restaurant by the beach. It was like the chefs hired nothing but MVPs. We were all passionate about cooking and tasting flavor combinations.

The process of becoming a Sous chef is definitely worth it. This is when you hone in on managing people and learning more about the back-office side of the industry.
It’s the last step before you take on the executive chef role. Being consistent and dependable and always excited about food. If you want to succeed in the industry, follow the chefs making waves and help them ride them; you will learn so much in the process, and you will always elevate.

Chefs work hard, and they should be recognized as leaders by their peers and the community. Culinary Awards are the rewards for our excellent quality food and consistency, and I believe they are necessary.