Went to culinary college right out of high school and mostly learned on the job. Worked 10-12hrs six days a week for years, plus worked at farmers markets some mornings before my sifts. Read a lot of cook books and just fully immersed myself in my craft for the first 10yrs.

I was orange pilled by my first private client, we had a close relationship and he was a huge influence in my life. I never talked shop with any of my clients because it’s easier. Most of the time clients don’t talk about finances and typically we just keep a professional relationship only.