“You can spend a lifetime working in professional kitchens and still not know everything. That’s what I’ve always loved about this job; the unlimited knowledge it provides.

You have to be someone who enjoys learning, but what really makes the difference is the day to day. It’s what happens between those four walls and in between the equipment. It’s a fellowship that develops with your team. A chef can cook a good meal, but it takes a happy kitchen team to produce a great one.”