Amazing place to work, learned a lot from the Chefs I worked with. I had peaked and wanted to follow a Sous Chef to do some fine dining line work.
I was young, vulnerable straight out of school with so much going on around me. It was time to adapt with true professionals and earn their respect. Held my own with a Certified Master Chef that I still have respect for and follow his career and show love and support for what he has taught me.
ProsLearning and Developing my craft around passionate cooks.
ConsWorked 80+ hours some weeks. Lots of vulnerability and pressure.