”I’ve been cooking for restaurants since the 1970s, it was a different world then. Back then, kitchens didn’t have as many rules and policies. Now everything has evolved, the equipment is better, kitchen designs are functional and most importantly, they care about us,

There’s just one thing I wish I had known before starting my career; this job can only earn you so much. If I had known that for the last ten years my pay wouldn’t go up, I may have made a different decision. I’m not on a corporate ladder that guarantees a raise based on performance.”