I made sous.

I thought I was gonna leave the industry. I've been lining up my exit plan since January​. We had a change in management recently and the new exec has finally given me an opportunity to step up.

I run this kitchen. I have worked my ass off to make everything work, jumping from line to prep to ordering, building new menu items and training new people after half the staff left.

It feels like the start of something good. Like I'm not just some dead end burnout cook. I even get treated well. I'm out before sunset most days and the pay is good for cooking.

It's been a weird and wild ride. I've learned so much already, but there's still a lot to learn.

I want to make the best of this. I get some creative control and a surprisingly large amount of input as far as the operations go.

It's been fun. I like this now.

I just wanted to tell someone. Thanks y'all, for all the advice and knowledge and tips that you've given me over the years. I wouldn't have become the cook I am without this place as an influence.

Here's to the future. Good luck to all of you facing this crazy thing we're doing.