“What I love most about kitchens, is the opportunity for second chances. I made some mistakes when I was younger, but the kitchen forgave me.

In the industry nobody judges you and there’s always something happening in a kitchen, everyday is different. I worked as a prep cook in a fine dining restaurant up until recently. Today I’m starting at the bottom of a new job, as a dishwasher. This is how I work, if I don’t know about a cuisine, my process is to start at the beginning, work my way through the stations and learn everything on my way up the line.”