"To me, the thing that struck me the most from the very earliest days at GrubStreet, really from our very first students when I really didn’t know what we were doing, people were so moved and transformed by just being together in a classroom and sharing work, which is a very hard and vulnerable thing to do, that they believed in each other and they believed in those of us teaching in those early classes, and they were always ready to step up and give us advice or feedback or help out so when GrubStreet officially became a non-profit, from the student body came our first board of directors. They helped with filling out the crazy and byzantine 501c3 paperwork and on and on. At every single stage of our development as an organization people have presented themselves showing up with just what we need at that moment. That’s about being as clear as you can be about the values and the vision and the mission.

"I’ve never had to worry about not being responsible enough or not being driven enough. That’s also why I excel in the kitchen…I respond well to hierarchy. Whether it’s gymnastics or martial arts or whatever, I love learning basics, I love training basics, and doing my very best with those, and then every day you just push harder, faster, better, and things progress naturally that way. The kitchen is the same way. I grew up in restaurants that were chef-owned and I didn’t realize what an impact that would have on me at the time. Being the chef-owner of a restaurant now, I followed suit. It’s a huge sacrifice and a gigantic commitment for sure. That can be very overwhelming and definitely scary, but even then…it’s not smart to not be scared of anything. It’s not smart to not be daunted at times. But at the same time, you shouldn’t let it overwhelm you. That won’t get you anywhere. So I’ve been worried about what’s going to happen, but those times have been when I reminded myself about what’s important and then you, moment by moment, keep on going.