SEASONED AND SEARED

I have been cooking as long as I can remember and started in my first restaurant when I was 15 years old. I have worked both FOH and BOH operations and have worked every level of the kitchen from dishwasher to prep to salads to grill to sauté to sushi; from prep cook to multi-unit chain chef overseeing 50+ units. Along the way I have seen and lived the struggles that restaurateurs deal with on a daily basis. Ever rising costs, long hours, labor concerns, product inconsistencies, controllable cost issues, management retention, and the list goes on… Many of the tools you will find on Seasoned & Seared, I have used in my own restaurants and have built on my own. These are the tools that I wish someone had given me early on and shown me how to use.