Thanks for the warm welcome, guys. I started as a dishwasher/prep cook/kitchen hand at a local restaurant to help my mom pay bills after she was diagnosed with fibromyalgia. My chef was an old Frenchman who used to make me grab scorching hot souffles with my bare hands "because there [was] no time t grab a towel". I used to have to taste every meat before it was cooked to ensure it was seasoned properly (including chicken). To me, it was just a job and I never intended on staying in the restaurant industry, I just needed the money. I ended up working in various kitchens and positions, working my way up the ladder, so to speak. When it came time to think about college, I realized that there wasn't anything I'd rather do for the rest of my life than cook. I decided to attend Johnson & Wales University to earn a degree in culinary arts. I worked throughout college, earning the position sous chef at an award-winning Tuscan-inspired restaurant. I mentored under my old boss (and good friend) Nate, who taught me many things about leadership and workplace management. I left under good terms in order to find a restaurant that more closely matched my own tastes and preferences in cuisine and ultimately came upon Julian's. I was promoted to executive chef. Though it has been my biggest challenge to date, I have never felt happier to be at work (nor more at home).
