At the beginning of my kitchen career, I was a dishwasher in an English Pub in San Marcos, CA. When I wasn’t scrubbing hot pots & pans I was sitting on an upside-down bucket peeling boxes upon boxes of potatoes.

One day during a busy rush, the head chef A.G Warfield tasked me with Prep work and Expo of the line. As I made the salads with height, drizzled the chocolate sauce in such a way it caught Chef’s eyes, and soon I became a line cook. This was hard work, but rewarding.