A few years ago, I didn't think I'd be lucky enough for my favorite restaurant in the world, where I worked as a line cook at the time, to take a risk on me and decide to hire me as a pastry chef (despite having no experience in the field whatsoever.) However, I'm so blessed to be able to return to Grey Ghost, a fine dining restaurant in downtown Detroit, to be able to grow my skills and craft pretty pastries for the people of Detroit.
My entire life, I've been in the kitchen. My grandma, who raised me, always made sure that me or my twin brother was in the kitchen helping cook. My dad, who was a restaurant manager, shared all of his exceptional wisdom with me as well, and through their combined knowledge I became a pretty decent home cook, and a none-too-shabby baker. Although I always had intentions to, I didn't enter the restaurant industry until I was 21, and I didn't start working in pastry until I was 23. I spent a few years in the service/food industry as a barista, which ignited my love for creating and serving people amazing experiences, and eventually I did make the decision to get my feet wet and become a prep cook. I started work at Karl's in Detroit under Chefs Kate Williams and Megan Wonacott, who I'm grateful for helping me get my foot in the door. When Karl's closed, they were my referral to Grey Ghost, which is the restaurant that has since captured my heart and soul. I've been lucky enough to work with some incredible chefs, and I've learned so much from them. I'm so grateful for the opportunities I've had and will continue to have to learn and grow under them!
Although I'm a hot-headed youngster like anyone my age, I think it's deeply important to respect the wisdom of those who have come before me. I've learned so much from my mentors, and I hope to be able to pass that wisdom on to the next generation of chefs. There are a lot of things wrong with the restaurant industry that I want to improve on, but the skills I've learned are not one of them.
Similar to wisdom, it's important to realize that there is always something to learn from those around you - no matter how many years you've been in the industry, how many lines you've worked, or how many dishes you've created. I'm always looking to learn from my peers and my mentors, and I hope to be able to inspire that same attitude in others.
Although the restaurant industry has a tendency to over work people and give them burnout, it's important to note that hard work is still a valuable trait. I've worked 80 hour weeks, I've worked 40 hour weeks, and I've worked 20 hour weeks, and I've learned that the most important thing is to work hard at whatever you're doing, and to do it with a good attitude. Don't get taken advantage of, but don't slack off either. Commit to a good work ethic and you'll go far.
As a chef, you need an open mind and a broad palate. You need to accept two things: 1. You will not like everything you eat and 2. Other people will not always like your food when they eat it. Both things are okay. It's important to be able to accept that you won't always be perfect, and that you won't always be able to please everyone. It's important to be able to take criticism and learn from it, and to be able to give criticism in a way that is constructive and helpful. It's also important to be open abaout your experiences, and, as I say, "try everything at least once!"
Every single person in my life has helped me get to where I am now - I would have to cite my dad as my first and biggest influence when it comes to my love for the restaurant. I remember being in preschool, drawing myself as the assistant manager to my dad at his restaurant. I had no idea that assistant managers didn't cook, but oh well. However, I have a lot of other people to thank as well, like my grandma, many of the bosses I worked for, and in particular I'd like to thank my mentor Chef Anthony Patton, and Sous Chef Kateri Carroll, who were invaluable to me during my time as a line cook. They encouraged me to be better than I thought I ever could, and they're the reason I get to be pastry chef at Grey Ghost now!
You can reach out to me below and I'll get back to you as soon as possible. Thanks!
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