From the Line to the Sign

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3:13 am on Tuesday morning. Finishing up a menu insert design for (gotta learn how to design and print my own stuff since it’s too difficult to get things designed and printed for you. Not to mention it’s too expensive anyway 🤣) while watching “Boiling Point,” an actually really great show about chefs losing/about to lose their restaurants.

I wish I could explain to ordinary people how stressful it is to try and do something really special in this business. Any one of us who owns an “Upscale” or whatever you wanna call it restaurant could flip it into a BS “easy” concept and make a fortune.

We do this for the love of it. And it damn near kills us all.

Respect to my people in the true trenches. ❤️

May the 4th be with you!!! 🤘🏻😎🤘🏻

3 weeks in, wrapped our cured chicken hearts in cheesecloth to finish drying with all of our other goodies 🤘🏻😎🤘🏻