00:00I hopped on the grill one day when a line cook didn't show up to work at a summer job
00:03and I was
00:04like this is so much more fun than being a barista. I honestly did not consider myself a workaholic or
00:10someone who pushed too hard. It's only been once I found cooking and landed in positions where I
00:17felt really excited that that workhorse ethic has also come out and I think it's of course just
00:22because I'm inspired and excited and liking what I'm doing. As an executive chef here at dinner
00:26party I make $80,000 a year. Got some other little bonuses weaved in there if we hit certain
00:32targets and such and I was also granted some equity in the company so I am a part owner as
00:37well. My
00:38personal greatest challenge is you know there's always a decision that has to be made and now
00:43that I'm running things it's my decision to make. I find that I'm constantly tapping into
00:48my resources and people I know around to help me problem solve. Definitely a lot of critical
00:53problem solving, a lot of executive decision making. The cooking is the easiest part.
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