A chef who grew up in his family's restaurant business describes how the kitchen taught him operational discipline and accountability. From high school in the early 1980s through 2000, he learned that running a restaurant meant mastering hands-on management and the weight of ownership responsibility.
So I grew up, my family had a business. I grew up with an operations background. And so for my, you know, from the time I could walk until, you know, the year 2000, I was headed into a kitchen to be a chef, to work in family restaurant businesses. And that was my thing. And that's like my father, my father's father. And this had gone on for years. And what, what the restaurant business did for me and what that situation did for me is it gave me a lot of responsibility. Because, you know, my dad owned the place, if you will. It gave me a lot of responsibility early, and it taught me things about operational discipline. And so for the first, you know, from night— well, really from high school, which would have been, say, you know, 1983, '84, all the way to 2000, that's what I was focused on, being the best I could be at running a restaurant. And if you know anything about running a restaurant, it's the operational discipline element of that.
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