I worked at two fine dining steakhouses for about eight years. I was a sous chef for four years, executive chef for a year, butcher for five years, and a banquet chef as well. I worked my way up through the ranks. I worked sauté stations, salad stations, fryers, and more.

I wanted to learn it all.

I got to run a dry-age room for years and fabricate meat on a band-saw. I worked my way up and even started a café. We grew vegetables, lettuces, and herbs on site hydroponically and used them on our menu. I created the menu, worked as a chef, manager, and co-owner on the daily too. I love being creative, but my career took a turn for the worst when I was assaulted by someone at work. I was taking out trash and was knocked unconscious in the alley behind my job. I was unable to pick up where I left off after that incident. It took me a year or more to recuperate. I knew I would not be able to keep up with the strenuous life of a chef/restaurant owner any more. I took up writing instead.

That is just a little bit of my history.

Now, I am here to pass on the knowledge I attained while I was a cook, chef, butcher, manager, and café owner. I am going to unload over 15 years of experience into nine ways to become a solid chef: the best. More so, I will tell you my experiences and give the best advice I can to expose you to the world of kitchens and becoming a chef. Download now to hear more!