Typical Day: Walk in. Get dressed. Look at the prep list and plan my day. Do a lap around the restaurant and make sure service is going well, or help out if needed. Then, I start doing some prep and talk with the cooks about the day when they all arrive. At 4 o'clock, I do a line check to make sure everyone is ready for service. I complete some ordering, then transition into starting service whether it's working a station, plating, or expediting. And put out any "fires" in-between.
What is the key to doing your job well: Experience. Making mistakes, so I can learn from them and having a great team there with me.
What people would be surprised to learn about the job: How many people involved in producing the dish they eat and see. From the dishwasher, washing the plate all the way to the service staff placing it in front of them and everyone in-between.
Inspiration: To be better than yesterday.
Love most about BoHo: The entire BoHo family past and present.
Favorite dish on the menu: The sweet potato baked in spruce ash. It is visually beautiful and I have never tasted anything like it.