Sarah gives a brief history of starting out in dish pit & working thrue kitchens to become a Chef. She gives her story of working while pregnant, dealing with the lockdowns. Expressing how working in kitchens has helped her mentally prepare for all of the struggles she faced. She is a true example of a woman taking on responsibility and creating a meaningful career and life.

Max goes in to how important it is to have self motivation and humility as a cook. He talks about keeping like minded people around you learning everything you can to create your own story and style as a chef.

Gabriel Rivera is the chef at Kimuri tatsu-ya and my best friend. We've known each other since we were in high school and we're just having discussion on what he's been up to, how this past year is gone, and he has some advice for cooks in the industry.

A discussion about the way weather affects the guest ,workers, and restaurant building itself. How it changes moods and behavior.

What a recipe is for and why they are vital to building a base of cooking. What types of recipes and how they evolve with you personally over time.

Little discussion on what Valentine's day is like for restaurant employees.