Cultured

4 years and some odd days ago I started working at what then was called Corner BYOB which since then added The other corner charcuterie bar then renovated and changed its name to the corner charcuterie bar. Back then I prepared myself to go to war with a Belgium chef who changed my name more than the business has changed names going from di****ad to as***le to mother fu**er to chef and back to mother fu**er a bunch of times. I have been pretend fired twice and had thoughts of leaving many times in an environment where only the strong survive. Now as the sole survivor of these past fours I have graduated (class of 1) the hard knock school of chef Bernard university to now having the opportunity to branch out and open my own business. I have seen many, many, many people come and go in this challenging work environment and I'm thankful to have had the opportunity to work with so many, many, many talented and not so talented, beautiful people. I truly appreciate chef Bernard and all that he has taught me on so many different levels of this business and life in general. You have been a great friend and mentor. At the end of this road I can now look back and see the growth I have changed and also understand why you did things the way you did. "He who feels it knows it." I questioned some of your methods at the time but thru these experiences it makes us better at what we do. I'm going to miss this place as it has been my home for the past four years and I will still be involved with the operations as I move on to pursue the next phases of my dreams. Tonight will be my last night working a shift but it will not be my last day of being involved at the corner.
Please come by tonight and send me off on my journey( which is only as far as mt Vernon) but still far enough. Much love to all of the great employees and customers that have help shape my experience here.

Almost there. One more inspection. A few more nails. A ton of prep.

Meat and cheese