I sit down with my good friend, Addison Fleming, and chat about his time in the foodservice industry and his move to Jackson Hole Wyoming next week. Addison got his start in the industry working as a pizza delivery driver in Sanford, Florida. From there, he learned to make pizza, then working his way through the rest of the kitchen to eventually manage the restaurant. He went to culinary school at Le Cordon Bleu in Orlando, and from there, moved to Colorado. There, he worked at Beaver Creek and Breckenridge. He also spent 3 summers in Grand Teton National Park, working for Jenny Lake Lodge. He then moved to Chicago to pursue his career more seriously and ended up working at Alinea. After that, he worked his way up to sous chef at Entente and left the Michelin world to work for Stephanie Izard at Cabra and Girl and the Goat. He is returning to Jackson Hole but plans to come back to Chicago soon.