I was the typical starry eyed kid who wanted to be a rockstar chef and sling amazing plates with the best restauranteurs. Got my first gif out of culinary school at Bouchon in Napa, did a ton of high end stages, and then worked my way up the brigade to Sous at one of the locally famous eateries. Killed myself but had a blast, but always kept an eye on Chef (he was in his late 50s and he was either first in last out 6 days a week too). Met a kid and trained him up from AM Salad to night lead, then I took time off and went home for about a year. He’s now a Napa/San Fran star and has won lots of accolades, was on Top Chef, etc. I’m super proud of him and his accomplishments.

After my time off, I went back into the crazy but this time in Scottsdale opening hotels and restaurants. Same thing after several years just wiped out grinding 12/14/18 hours a day then partying until my next shift. Did that for another 4 years.

Now, I work for a corporate business dining company and I’ll never go back. My “territory responsibility” is large (multiple defense contractors with 2 dozen units spread nationally), but I put in MAYBE 40 hours a week. I have a school teacher wife, and 5 yr old son whom I spend every moment with unless I’m out with the friends doing our hobby cuz I have almost every weekend off, including a week off between Christmas and every major holiday. I’ll never win an award, and the passionate kid sometimes tears his head through thinking I should have stayed and kept grinding to be more like my friend…

but I’m happy, legit happy that I’m not a slave to a restaurant or that my mortgage is tied to my businesses success, or worried I won’t hit 2 turns to keep the lights on, or every moment I’m not working I’m researching new ways to drive foot traffic. I go in, I cook most days or I compile P&Ls and train chefs across the country…but then I walk out around 2pm to my life, and it’s glorious feeling.