After Service

Creating change starts, as cliché as it sounds, from the ground up. A path to become a great chef starts in the same way. The most well rounded chefs I’ve met have started in the pit, and worked each step of the ladder up. Which gives everyone a unique perspective on every position in the back and front of the house, that makes a restaurant operate successfully. So, as we all have climbed that ladder in one way or another, I think its important to reflect on how we can push our industry forward in way that invites positive change.

First edition is going to be focused on “The Line”. The engine of the kitchen.

Once a month, we’d love to invite some industry folks to come together with us to break bread and have some frank conversations about the areas of our industry that need to be improved or overhauled. We’ll pick a different location every month, circulating conversation topics, and have open forum discussions.

For the f***king culture.