after 16 (!) years of restaurant life, cheffing farm to table, and pushing the "little engine that could", I am happy to report that:
1. it is working
2. thanks to all the genuine and earnest people who chug along at my side, prepping, cooking, cleaning, polishing, checking in and checking back, communicating, and giving me valuable feedback
3. not giving up works
4. trusting in myself, and the great people I work with, pays off great dividends
5. coming in on time and on budget feels fabulous
6. following your dream, your gut, and your intuition....works
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