“There’s pride in being a prep cook, I love it. My job is to have everything ready for my teammates on the line. It’s a big responsibility – a key part of the machine. Learning and getting used to a new cuisine can take time, and sometimes starting out in prep is the best way to go. In prep, you have more time to accommodate yourself, to taste and to learn about this new cuisine. Once you’re out on the line you better be ready for the heat, not much room for error.”


Legdy inside the restaurant walking fridge