Career Roadmap
Justin's work combines: Food, Business, and Working with Others
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Day In The Life
Skills &
Education
Advice for getting started
I had a chef in culinary school who was very strict and by the book. Everything had to be done in a specific way. However, I had other mentors who taught me that the book was written by people messing up, experimenting, and finding new ways to do things. It's okay to do things in your own way.
Here's the path I took:
High School
Vocational
Culinary Arts
Culinary School
Life & Career Milestones
My path in life has been direct
1.
I knew that I wanted to work in the restaurant industry but I wasn’t quite sure at what capacity.
2.
I gained restaurant experience working in a steakhouse—I started as a dishwasher at 15 years old and stayed for 17 years working my way up.
3.
I eventually started experiencing burnout from the restaurant industry, so I took a break for about five years and worked in construction with my wife’s uncle.
4.
When I decided to rejoin the industry, I got a job as a kitchen manager for Bluebird Cafe—I wanted to get my bearings back at a smaller establishment rather than go back to a big steakhouse.
5.
I realized that I liked working at the smaller cafe, so I jumped at the chance to buy the business.
Defining Moments
How I responded to discouragement
THE NOISE
Messages from Peers:
You have to do it exactly by the book.
How I responded:
I had a chef in culinary school who was very strict and by the book. Everything had to be done in a specific way. However, I had other mentors who taught me that the book was written by people messing up, experimenting, and finding new ways to do things. It's okay to do things in your own way.