Where do you or have you worked?
What made you decide to go into the food service industry?
What was your first job and what did you take away from it?
Did you attend culinary school and if so how do you feel it has affected your career? Or if not how has it affected your career?
When you're hiring someone, what do you feel is more important? Experience or a degree?
What are some of the biggest challenges you have found in this business?
What have been the greatest rewards?
Has their ever been a time where you've seriously considered switching to and easier and less stressful career?
What advice would you give to any aspiring cooks on how to be successful in this industry?
Lastly, what's your favorite dish to make and/or eat?