Life in the Dallas Food Industry
For the last 25 years, I’ve been in the Dallas food scene. I started out as a line cook, then worked my way up to head chef. Eventually I grew tired of working under management and decided to branch out on my own, finally opening my own restaurant with the help of a few friends in the industry. In my opinion, owning a restaurant is one of the most demanding jobs one can have. Though I love my job, I practically live in the kitchen. Some mornings I’m there in the wee hours planning menus or searching local markets for fresh produce, and some nights I don’t leave until well after midnight. I like to joke that the kitchen keeps me busy about 20 hours day/7 days a week (I sneak in rest between 1 AM and 5 AM). Even though it’s a ton of work, I wouldn’t trade this life for anything. I started this blog to share my experience as a restaurant entrepreneur in hopes that I might inspire future generations of great chefs to pursue their passion.