Sharing knowledge, that makes our industry stronger. Offer a STAGE program

I am so grateful that I chose cooking as my profession. From day 1, all the other cooks and chefs I encountered were willing to share what they knew with me.

Shortly after culinary school I realized just how much I didn't know and decided to become a sponge and shut up, listen and take notes. I have friends that joke about me always having a note book and pen on me, even outside the kitchen. I'm thankful that I came up in a time when chefs felt comfortable sharing the craft. The better the cooks are, the better the chef looks and the better the restaurant or hotel will be financially.

Our industry is unique, while honing our craft daily in the kitchen with repetitive motion. We have the ability on our day off to spend time in other kitchens and stage to see new techniques, processes, flavor combinations. It opens your mind to look at things differently and to challenge yourself. Sometimes we also learn what not dot do.

We sweat, joke, and make great food for an entire shift and at the end you discover you have made new friends.

Without these opportunities, I know I would not be were I am today, so I say THANK YOU to all the chefs along the way that welcomed me into their kitchens. I look forward to getting past covid and being able to make new friends in new kitchens!