Thursday I did a Chef 101 for the kids introduceing them to what is inside my knife bag and other tools we use in the kitchen. It was a blast and the show was shoot facing into the child life zone where I volunteer so some kids got to view first hand. In my way in, I stopped off at a restaurant supply store in downtown, not far from Riley's, to pick up a cut ( resistant) glove so any kids that volunteer for the show will be safe. I walk in the door and the only customer there at 8am was my own executive chef, Chef Ory! We laughed for a minute and exchanged a few words, then I went my way to get supplies and he went his. At checkout, I pulled out my card to pay when the guy behind the counter said it was already taken care of. Ory put my show supplies on the corporate card so I didn't have to pay out of pocket and promised that we would go through the gano ( our storage) to find more things the restaurant could donate to the show. I love my job, I love my kitchen, I love my industry. Being in the hospitality industry, being a chef, we are a huge family. Just as disfunctional, and weird. But a family and that support is amazing. I am proud to be a chef and humbled by my Nada family every day.
