I work at a restaurant in Chicago called avec.

I started as an intern during culinary school and then was hired as a prep cook. Despite several opportunities to move beyond prep work, I was too timid to take the chance. Now after my very long “apprenticeship” I have decided to learn the line and have started a blog to record my perilous journey to chefdom… or something like that. The point is, I can’t be a kitchen slave forever.

This is a chronicle of my professional kitchen life and (hopefully) my progress and growth as a line cook.