“I’ve worked in the restaurant industry for quite a while now. When I first arrived I worked the front of house as a server. I quickly realized I was only part of the end process, after all the creative work had already been done. I started asking myself if this is where I wanted to be, and the more I thought about it the more I realized I wanted to be a part of the beginning, not the ending. I started working in kitchens three years ago. I took my time to understand flavors, to improve my skills and to become the cook I am today.”