Food Runner, Napa Valley, CA - April 4, 2017
If you have ever worked in a restaurant setting, then you can understand the high levels of stress one experiences on a nightly basis. You can also understand how these stresses are different on any given night. Probably the greatest driver of self improvement for myself is forcing myself through situations that require me to adapt quickly. Restaurants are a hotbed for these types of situations. At Auberge, my job is to bring food to guests, and explain the ingredients and the preparation that went into their Michelin starred meal.