Ive been in and out of the restaurant business in and out since i was a baby. The father figure i had growing up worked in places like Golden Corral, t.g.iFridays, carinos, aspen creek, and plenty more... As long as i can recall, on the really slow shifts he would take me in the BOH n show me all the dishes he got to cook and how long everything stayed down for, how fast each dish needed to be out and much, much more... Since then ive always seen myself owning my own restaurant. Cooking, being fast paced yet maintaining that rythmic sync with whatever dish your preparing, it became eazy, mere childsplay. Being at a fast food joint i sort of over boasted with my talents haha but i knw what im worth and what i can do and i never gave them less...