26/09/2024
14 years ago today, I graduated culinary school. I got my first job at old world bakery in Ypsi, where my love of cheesecakes was born. We made 83 different flavors, and it was just me and the owner for most of my time there. I then moved on to 2unique catering in Royal Oak. I grew my knowledge and skills there. With it being catering, volume was a big role, and it made me learn to move faster and with that sense of urgency at all times. Next up was Otus Supply in Ferndale, I expanded my knowledge of bread making there and felt the rush of service first hand when working a station for the first time. But still pastry was my passion, and I couldn't think of ever going to savory. Then, the world went into lockdown and was worried about what my future would hold in the culinary world. Once the lockdown was lifted, I went to work at Olin in Detroit. There, I became the self-proclaimed pretzel king of the Midwest. Mass producing pretzels for the Twist window and then the desserts for the restaurant itself. But then, one day back in 2022, it hit me, and I needed a change. I made the switch and started on the line at Madam inside the Daxton hotel. Over the time I spent there, I eventually worked my way up to a sous chef position before leaving. I then joined The Apparatus Room inside Detroit Foundation Hotel as a line cook but quickly became a sous chef there as well. I even got my first dish on the menu. It's crazy that all that has only been 14 years.
Well, that's my journey. Who knows where it goes from here, but im excited to see it. It's almost half my life, and it's crazy to see where I've come. I've made many friends and memories. I've learned and grown so much and continue to do so every day. The journey has been hard, but I just keep pushing. In my final words, I say to you all, keep it clean and keep it tight. Lastly, do it with passion or don't do it at all. Thank you for listening to my rambling.
