I started as a dishwasher out of necessity. At the time it was what I could find. One morning I arrived early and saw the chef preparing all the fish. When I asked him if I could help, he enthusiastically said yes, but only if I learned to do it right. He taught me, and eventually I was handling that task alone.
That’s how it started – I became responsible for doing more and more tasks and eventually I was placed as prep cook. Once I knew this was my path I enrolled in culinary school to learn the most I could. I always try to surround myself with people I can learn from. That’s the great thing about this industry, everyone wants to teach.