“I started working in restaurants at the age of 13 on the south side of Chicago. I would wash dishes and help prep the line. That’s where I learned how to handle produce for the pantry station and fruit for desserts. I have since worked many years in the business and traveled around the world discovering new and exciting fruits and vegetables. After my trip to the Salinas Valley recently, I discovered that I know nothing and really rely on my contacts with farmers and produce buyers. We are lucky for the hard-working men and women that bring all the great stuff out of the fields and put it in our hands as chefs.”
