Psst! If you'd like to read more about the current revolution in restaurant work, start here. 

When did you know that you wanted to work in food?

I would say the moment I realized I wanted to do this for a living was my first day working in a kitchen. I had never worked in a kitchen before, but always loved to cook. At a young age my parents taught me how to cook, and really make something from nothing. Once I got my first job in a kitchen I would say I was hooked. Especially once I arrived at HBFC. I was thrown into a culinary world I hadn't experienced yet. It really sparked my passion.

How did you get your current good food job?

I was working in a kitchen at O'hare airport. I wasn't going very far, and needed a positive change. I answered a Craigslist ad for a line cook position. The rest is history.

How did your previous work or life experience prepare you for a good food job?

Before I worked at Honey Butter I worked many jobs that delt with customer service. At Honey Butter, we really focus in on that key aspect, and I believe it helped me join their team flawlessly. Not only knowing how to help customers, but working with fellow employees as well.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? 

I would say my knowledge of the business was a very big obstacle to overcome. When you start a career that so many people have been in for so many years, it's intimidating. You're trying to constantly learn, adapt, and keep up. But I never wanted to give up or quit, partly due to so much support from family, friends, and current employers.

Name one positive thing that a former employer taught you that you continue to appreciate?

Every day I am shown, and told, how much my hard work is appreciated. My current employers are always grateful for the work that everyone puts in. They show respect and admiration daily, which in turn makes everyone feel like family. I feel that daily appreciation goes a long way in boosting morale, and makes you feel like you are a real part of the business.

What can you identify as the greatest opportunities in food right now?

The unlimited amount of knowledge available. There is always something you can learn, every day. My chef has told me countless times that no matter how long he has been in this industry, he learns every day. The opportunity to learn and gain knowledge is a great tool for developing anyone's skills, no matter how long they have been doing this.

If you could be compensated for your work with something other than money, what would it be? 

I feel like the ability to move up and forward with a company would be the best thing. I have worked jobs that really stay stagnant and don't move in any direction. I am grateful I have found a company that thrives on helping people become more and better within the company.